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1
To make the coulis, preheat the oven to 200 degrees.
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2
Place all the ingredients in a nonreactive roasting pan and cover tightly with aluminum foil.
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3
Roast for 3 hours.
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4
Remove from the oven and allow to cool.
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5
Remove the lemon and herb sprigs and puree the remainder in a blender.
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6
Season to taste with salt and pepper.
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7
Reheat over low heat just before serving.
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8
To make the lobster and vegetables, fill a saucepan 2/3 full of salted water and bring to a boil.
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9
Cut each asparagus stalk into thirds and add the asparagus and haricots verts to the pan.
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10
Cook until the vegetables are al dente, about 4 minutes.
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11
Drain and immediately plunge vegetables into a bowl of cold water to stop the cooking.
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12
When cool, drain well and set aside.
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13
Fill a large lobster kettle 2/3 full of water and bring to a boil.
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14
Place the lobsters, headfirst, into the boiling water and quickly cover the pot.
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15
Wait 5 minutes.
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16
Remove the lobsters from the pot and immediately hold them under cold running water.
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17
When cool, remove the meat from the tail and claws.
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18
(It will still be somewhat raw.)
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19
Slice each tail into 6 medallions.
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20
Heat the butter in a large saute pan set over medium-high heat.
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21
Sprinkle the lobster meat with salt and add to the pan.
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22
Cook, shaking the pan, until the meat is just heated through, about 3 minutes.
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23
Divide among 4 warmed dinner plates and set aside.
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24
Return the pan to the heat and add the asparagus and haricots verts.
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25
Cook, shaking, until the vegetables are just heated through, about 2 minutes.
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26
Season with salt and pepper and divide among the plates.
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27
Spoon some of the reheated artichoke coulis around the lobster, garnish with tarragon leaves and serve immediately with wild rice and orzo (recipe follows).
