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1
Prepare the lobsters by placing the blade of a sharp, heavy knife or cleaver crosswise against the back of the head, and using a kitchen mallet to strike the top of the blade, driving it down.
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2
Remove the claws and knuckles, separate them, and crack them with the mallet.
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3
Twist tails from the bodies.
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4
Cut each tail crosswise into four pieces, and set aside.
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5
Cut each lobster body in half lengthwise; remove and reserve the greenish-gray tomalley and any roe.
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6
Rinse the bodies under cool water and set aside.
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7
Place a large casserole or other wide, deep pan over medium heat.
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8
Add the oil and 2 tablespoons of the butter.
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9
Add the pieces of lobster tail and the knuckles, and stir until the shells are red, 2 to 3 minutes.
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10
Transfer to a large plate.
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11
Add the claws and lobster bodies, and stir again until red, about 3 to 5 minutes.
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12
Transfer to the plate and allow to cool.
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13
Remove the lobster meat from the claws, knuckles and tail pieces, and set aside.
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14
In a cup combine 2 tablespoons of butter with the reserved tomalley or roe, and mash to a paste; set aside.
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15
Drain the butter and oil from the pan and return the pan to medium heat.
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16
Return the lobster bodies to the pan.
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17
Add the shallots, garlic and cayenne pepper.
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18
Pour in the wine, fish fumet or clam broth, and Cognac.
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19
Add tomatoes, passata or tomato puree or sauce, and the whole sprigs of parsley.
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20
Add the reserved butter-tomalley paste.
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21
Cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
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22
Warm a serving dish.
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23
Pour the sauce through a fine-mesh strainer into a clean saucepan, discarding shells and solids.
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24
Return sauce to high heat and boil until reduced by two-thirds.
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25
Season to taste with salt and pepper.
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26
Add reserved lobster meat to the sauce and heat just until thoroughly hot.
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27
Remove pan from heat.
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28
Arrange the pieces of lobster meat in the serving dish.
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29
Stir the remaining 2 tablespoons of butter, bit by bit, into the sauce.
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30
Pour the sauce over the lobster, and garnish with the finely chopped parsley, chervil and tarragon.
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31
If desired, serve with rice.
