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1
Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt.
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2
Add a steamer rack to the pot.
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3
(If you dont have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope.
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4
Then make a figure eight out of the foil rope and set it in the pot.)
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5
Bring the water to a boil over high heat.
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6
Add the lobsters, head first, to the pot, cover, and return the water to a full boil.
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7
Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot.
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8
Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done.
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9
Remove the lobsters to a rimmed baking sheet and let them sit until cool enough to handle.
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10
Using your hands, twist and separate the tail from the body.
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11
Twist and remove both of the claws where they meet the lobster body; set the claws aside.
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12
Discard the head and torso.
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13
Starting with the tail, remove the small, wispy flippers on the underside of the shell.
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14
Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece.
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15
Rinse any white debris off of the tail meat and set it aside on a cutting board.
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16
Reserve the shell of the tail.
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17
Twist the claws and separate them from the legs; set the legs aside.
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18
Gently wiggle and pull the smaller part of the pincer shell off each claw.
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19
Using a seafood cracker, gently crack the claws, remove the meat, and set it aside on the cutting board.
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20
Crack the legs, remove the meat, and set it aside on the cutting board.
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21
Reserve the shells from the claws and the legs.
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22
Repeat with second lobster.
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23
Check the meat for any cartilage or shell and discard it.
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24
Coarsely chop the reserved meat and place it in a medium bowl.
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25
(You should have about 2 cups.)
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26
Place the reserved lobster shells, peppercorns, bay leaf, and measured water in a medium saucepan over high heat and bring to a boil.
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27
Boil until reduced to 1 tablespoon.
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28
Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a small saucepan.
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29
Place the small saucepan with the lobster broth over medium-low heat and whisk in one piece of the butter at a time until all of the butter is incorporated.
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30
Add the tarragon and 1 1/2 teaspoons of the lemon juice and stir to combine.
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31
Fold in the reserved lobster meat and cook until just heated through.
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32
Taste and season with salt and pepper as needed.
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33
Remove from heat and set aside.
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34
Place the lettuce in a large bowl, add the olive oil, and toss to combine.
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35
Season with a small pinch of salt and pepper and the remaining 1 teaspoon lemon juice and toss again.
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36
Divide the lettuce among 4 plates.
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37
Top each lettuce bed with warm lobster meat.
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38
If you choose, drizzle with some of the sauce remaining in the pot.
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39
Serve immediately.
