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1
In a stockpot just large enough to hold the lobsters, add 3 inches of water and 1 tablespoon of salt.
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2
When the water boils, add the lobster bodies, return water to a boil and poach for 3 minutes.
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3
Remove lobsters and twist off the legs and discard.
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4
Remove the large claws and knuckles and return them to the pot.
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5
Boil for 2 minutes, remove, rinse under cold water and when cool enough to handle crack the claws and knuckles and remove the meat.
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6
Set aside.
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7
In a cocotte or a casserole with a lid just large enough to hold the lobsters snugly, melt 2 tablespoons of butter over medium-high heat.
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8
Cut the carrots into thin rounds and saute them.
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9
Melt 2 more tablespoons of butter in the pan with the carrots.
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10
Add the onions and a pinch of salt and saute until the onions are soft but not brown.
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11
Add the Sauternes, orange juice, the remaining butter, the ginger, the saffron, a pinch of salt and a few grinds of pepper.
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12
Bring to a boil.
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13
Add the lobster bodies, return the liquid to a boil, cover and boil for 4 minutes.
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14
Remove the pan from the heat and let it sit, covered, for 3 minutes.
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15
Remove the lobsters and split them in half lengthwise using a heavy chef's knife.
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16
Remove the meat and discard the shells.
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17
Add the claw meat to the liquid and warm it over a low flame.
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18
Arrange the tail meat on plates, and distribute the claw meat equally.
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19
If necessary, reduce the liquid, season with sea salt and pepper and stir in parsley.
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20
Divide the reduction evenly among the lobsters.
