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1
In a large saucepan, combine 1 cup of the stock with the cider, shallots, bay leaves and sherry vinegar.
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2
Boil over high heat until reduced by half, about 25 minutes.
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3
Add the heavy cream and nutmeg and simmer over moderate heat until slightly thickened, about 5 minutes.
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4
Remove from the heat.
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5
In a medium saucepan, heat the vegetable oil.
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6
Add the onion and cook over moderate heat until softened.
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7
Add the remaining 1 cup of stock and the chestnuts and simmer until the liquid reduces by a third, about 4 minutes.
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8
Remove from the heat and add the maple syrup and butter.
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9
Transfer the contents of the saucepan to a blender and puree until smooth.
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10
Blend in the creme fraiche.
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11
Transfer the puree to a clean saucepan and season with salt and pepper.
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12
Cover and keep warm.
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13
Gently reheat the nutmeg vinaigrette.
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14
Add the scallions and parsley and season with salt and pepper.
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15
Cut the lobster tail meat into 1-inch chunks and replace it in the tail sections of the lobsters.
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16
Spoon half of the chestnut puree in the center of each of 2 large platters.
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17
Arrange the lobster halves around the puree.
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18
Spoon the warm nutmeg vinaigrette over the lobsters, garnish the platters with the greens and serve at once.
