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1
Preheat the oven to 500 degrees.
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2
For each lobster, place it on a cutting board, facing you.
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3
Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail.
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4
In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly.
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5
Turn it around and repeat this motion, splitting the tail and the lobster in half.
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6
Pull the head sac out of both halves.
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7
Use fingers or surgical tweezers to remove the intestines.
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8
Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate.
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9
With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body.
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10
With the back side of the knife, tap the claws until the shells crack.
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11
In another swift, forceful motion, cut the tail from the body on both sides.
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12
Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes.
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13
Add the oil and heat until it forms a film over the bottom of the pan.
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14
Slide the lobster sections, shells down, into the hot oil.
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15
Using tongs, move the pieces and flatten them to sear all the shells evenly.
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16
The claws need to be seared on only one side.
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17
Add the tomalley and roe and stir; place in the oven for 3 minutes.
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18
Remove, return to high heat on the stove top, add the shallots and stir.
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19
Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite.
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20
Cook until the flames die down, add the wine and cook until the pan is almost dry.
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21
Reduce the heat to low.
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22
Quickly remove the lobster and place shell-side down on warm plates.
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23
Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes.
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24
Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.
