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1
Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath.
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2
Bring the remaining Seafood Bouillon back to a boil in a large stockpot.
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3
Preheat a grill to medium-high heat.
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4
Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath.
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5
Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes.
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6
Remove the lobsters from the pot.
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7
Remove the claws and return them to the stockpot to cook for 6 minutes more.
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8
Put the lobster bodies in the ice bath to stop the cooking process.
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9
When the claws are cooked, transfer them to the ice bath to chill.
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10
Use a chef's knife to split the lobster bodies and tails in half down the center.
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11
Crack the claws and remove the meat.
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12
Melt half of the Pernod-Caper Butter in a small saucepan on the grill.
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13
Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter.
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14
Grill the lobsters on the shell side first for 4 minutes to melt the butter.
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15
Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes.
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16
Remove to a platter or individual serving plates.
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17
Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter.
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18
Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil.
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19
Use immediately for cooking lobsters or other seafood.
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20
Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined.
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21
Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated.
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22
Season the butter with salt and pepper.
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23
Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour.
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24
When ready to use, slice into disks for easy portioning.
