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1
Kill the lobsters by plunging a large chef's knife into the joint where the head meets the body.
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2
Halve the lobsters lengthwise and cut off the claws.
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3
Set aside.
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4
Discard the sac on each half lobster near the head.
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5
Also remove the the long white strip along the meat, which is the intestines.
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6
Remove the lobster roe and reserve.
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7
In a bowl, combine the breadcrumbs, tarragon, 4 tablespoons butter, the lobster roe, salt and pepper.
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8
Set aside.
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9
Brush the meat of the lobsters with vegetable oil and place them, meat side down, over the fire, along with the claws.
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10
Cover and cook about 5 minutes.
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11
Flip the lobsters and the claws and fill the cavities where the roe was with the breadcrumb mixture.
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12
Place one tablespoon of butter and the shallots in a saucepan and place over the grill.
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13
Cover the grill and continue cooking.
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14
When the butter in the saucepan is melted, about 2 minutes, add two tablespoons of white wine vinegar and 2 tablespoons grated ginger.
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15
When the vinegar has reduced, another 2 minutes, add 2 tablespoons heavy cream and stir well.
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16
Bring to a boil, reduce by half, then stir in remaining butter.
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17
When all the butter has melted, remove sauce from heat and keep warm.
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18
Return the cover and cook the lobster about 8 more minutes.
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19
Serve each guest a lobster half with sauce over the meat, and a claw.
