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1
Boil lobsters 2 minutes in large quantity of water, stirring.
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2
Remove to an ice water bath to stop cooking.
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3
Cool, drain and remove all meat from claws, tails and knuckles.
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4
Reserve tomalley and roe, if present.
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5
Cut meat into bite-size pieces.
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6
Cover lobster shells with water and bring to boil.
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7
Simmer 20 minutes.
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8
Strain and reserve the stock in a saucepan, setting aside 1/2 cup.
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9
Discard shells.
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10
Force tomalley through a strainer and chill.
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11
Poach roe in reserved stock until bright red.
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12
Dry on paper towels and force through a strainer.
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13
Prepare vegetables, parboiling the root vegetables 7 minutes, and set aside.
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14
Divide butter between two large saucepans and melt over low heat.
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15
Raise heat to medium and add half the vegetables to each pot with lemon juice; toss lightly.
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16
Raise heat again and add lobster meat, salt and pepper.
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17
Saute 1 minute; add reserved 1/2 cup stock and the cream.
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18
Bring to slow boil and stir ingredients until liquid is reduced to consistency of heavy cream.
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19
Reheat pastry rounds at 350 degrees 5 minutes.
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20
Spoon lobster mixture onto plates.
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21
Dribble pureed tomalley over lobster mixture and sprinkle with sieved roe.
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22
Place warm pastry rounds on top and serve.
