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1
Pour 1 inch of salted water into a large pot, invert a colander in the pot, and bring to a boil.
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2
Put the lobsters in the pot and cover tightly.
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3
Steam for 5 minutes, then open the pot carefully (steam is hot) and, using a pair of tongs, change the lobsters position so they will cook evenly.
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4
Quickly replace the lid and steam for 5 more minutes.
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5
Remove the lobsters from the pot and allow to cool.
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6
Separate the tail, claws, and knuckles from the body of each lobster.
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7
Save the bodies for lobster stock or discard.
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8
Remove the lobster meat from the shells, trying to keep it in as large pieces as possible.
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9
(Shells dont provide as much flavor for stock as lobster bodies, so I discard them.)
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10
Cut the shelled tails in half lengthwise and remove the digestive tract, the dark vein-like structure.
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11
Cover and refrigerate the meat.
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12
To make the vinaigrette, whisk the shallots, 1 tablespoon of the lime juice, and the Dijon mustard together in a small bowl.
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13
Slowly add 1/4 cup of the olive oil in a steady stream.
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14
Season with salt.
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15
Mix the creme fraiche with the lime zest, 1 tablespoon of the limejuice, and the remaining 2 tablespoons olive oil in a bowl.
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16
Season with salt and pepper.
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17
Cover and refrigerate.
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18
Mix the Pernod with the honey and pour over the blood orange sections.
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19
Let sit for 30 minutes.
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20
While the blood oranges are soaking, cut the potatoes into 1/2-inch-thickslices.
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21
Put the slices in a small saucepan and cover with cold water.
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22
Add 1 1/2 teaspoons salt per quart of water.
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23
Bring to a boil and simmer until the potatoes are just done, 4 to 5 minutes.
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24
Drain.
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25
Toss with 2 tablespoons of the lime vinaigrette and set aside to cool at room temperature.
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26
Mix the chopped tarragon, chervil, and chives together.
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27
Right before serving, toss the lobster meat in a bowl with the remaining vinaigrette and 5 tablespoons of the herbs.
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28
Mix the potatoes with the remaining chopped herbs.
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29
Put 2 tablespoons of the creme fraiche in the center of each off our plates.
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30
Overlap the potato slices in a ring on the creme fraiche, Arrange the meat from half a lobster on top of each portion of potatoesstart with the knuckles, then the tail and then the claw (reserve the remaining vinaigrette in the bowl).
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31
Form a crescent of 6 tomato halves on one side of the lobster on each plate.
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32
Toss the watercress with the lime vinaigrette left in the lobster bowl.
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33
Place a bunch of dressed greens on each plate on the side of the lobster opposite the tomatoes.
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34
Distribute the orange segments around the edges of the plates and drizzle with any remaining syrup.
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35
Garnish each plate with a wedge of lime, and serve.
