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1
Remove lobster head and claws.
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2
Using a large knife cut the tail shells between natural joints into 1-inch thick slices.
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3
Remove flippers from the last slice.
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4
Reserve one piece of lobster meat (finely shredded) to add to the artichoke mushroom salad.
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5
Place some clarified butter into heated pan and add lobster medallions.
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6
Saute for 1 minute and turn.
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7
Add the 1/2 finely diced onion, salt and dry white wine.
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8
Cover the pan, reduce heat and cook for 2 more minutes.
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9
Add tarragon.
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10
Strain the juices from the pan and discard the onion.
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11
Place the lobster back into the pan.
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12
Add 2 ounces fresh butter and 2 tablespoons of the sherry and stir until combined.
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13
Cover and poach for 5 minutes.
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14
Meanwhile, for the salad, place alot of clarified butter into another very hot pan.
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15
Into the pan with the butter add the 1/2 finely sliced onion, garlic and the reserved piece of lobster.
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16
Add freshly ground pepper to the pan with the lobster, garlic and onion.
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17
Add pimento.
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18
Into a bowl place the artichoke bottoms, the olive oil and the wine vinegar.
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19
To the bowl add the mushrooms and the lemon juice.
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20
Place the lobster medallions onto a heated serving dish with round part of the shell facing the outside.
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21
Strain the sauce onto the lobster.
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22
To the bowl, add the contents of the other pan with the mushrooms.
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23
Add a dash of sherry to the bowl and toss.
