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1
Split the lobsters lengthwise using a large chef's knife.
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2
Pour the liquid into a small bowl, and remove the liver and set aside.
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3
Discard the stomach (the small sac behind the eyes).
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4
Remove the claws and the legs and set aside.
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5
Slice down through the tail meat and the shell at the point of the natural hinges.
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6
Slice the body into pieces of the same approximate size.
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7
Melt 4 ounces of the butter in a large heavy saucepan.
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8
When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper.
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9
Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often.
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10
Once they have turned red all over, remove the lobsters from the saucepan and set aside.
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11
Make the roux by combining the flour and the remaining butter in a separate saucepan.
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12
Stirring constantly, heat and mix until you have a light golden paste.
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13
Remove the roux to a small bowl.
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14
To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning.
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15
Add the Calvados, ignite, and when the flame dies out, add the cream.
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16
Using a whisk, add the roux mixture, and stir until smooth.
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17
Bring the sauce slowly to a boil.
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18
In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper.
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19
Add the liver mixture to the sauce and cook for about 5 minutes.
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20
You may cook the sauce longer to reduce and thicken it.
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21
Once it has reached its desired consistency, add the parsley.
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22
To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side.
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23
Pour the sauce over the lobsters.
