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1
Place lobster in large bowl of 96.8 degree water to drown.
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2
Bring large pot of water to boil and add 12 allspice berries and bay leaves.
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3
Remove claws and legs from lobster.
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4
Reserve legs and add claws and tail to water and cover pot.
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5
Cook 3 minutes for each pound, about 6 minutes total.
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6
Plunge in bowl of ice water when done, to stop cooking.
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7
Once cooled, cut lobster in 1/2 lengthwise and rinse.
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8
Remove meat from tail and claws and cut into small pieces and set aside.
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9
Rinse tail shell and reserve.
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10
In small pan, add remaining allspice and 1/2 of rum.
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11
Heat on medium low heat.
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12
Place lobster legs in blender and crush.
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13
Strain allspice/rum mixture into blender with legs and puree.
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14
Heat 1 tablespoon clarified butter in frying pan on medium heat.
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15
Add shallot and garlic.
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16
Stir in the tomatoes and season generously with salt and pepper.
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17
Strain pureed legs and rum mixture through a fine sieve into tomato mixture and add white wine; boil, stirring well.
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18
Sieve all this into a clean saucepan and reduce to 3/8 cup.
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19
Preheat warming oven to 400 degrees.
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20
In a small frying pan, melt fresh butter and cook mushrooms.
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21
Stir in lime juice.
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22
Add shrimp and lobster meat.
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23
Push contents of pan to edge, add remaining rum and flame.
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24
When flames have died down, stir in sour cream and tomato-lobster stock and reduce again.
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25
Stir in arrowroot mixture.
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26
Place tail shells in the oven to warm on a heat-proof platter.
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27
Toss watercress with oil and vinegar.
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28
Remove shells from the oven and spoon lobster mixture into heated shells and garnish with dressed watercress.
