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1
Place each lobster on a flat surface and plunge a sharp, heavy knife into the midsection where the tail joins the body.
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2
Cut off the tails of the lobsters, cutting crosswise at the point where the tail is attached to the main body of the lobsters.
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3
Set aside.
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4
Cut the main body of each lobster in half lengthwise.
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5
Cut or break off the claws at the point where they are joined to the bodies.
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6
Reserve in a small bowl any liquid that flows from the lobsters as they are prepared.
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7
Scoop out the tomalley and so on from the main bodies and add this to the lobster liquid.
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8
Set aside.
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9
Set the solid pieces of lobster aside.
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10
Heat a large, heavy-duty skillet over high heat until it is almost smoking.
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11
Add the oil and the moment that it is hot, add the solid lobster pieces.
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12
Do not add the tomalley and liquid.
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13
Cook, stirring the pieces around, about two minutes, then sprinkle with salt and pepper.
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14
Add one tablespoon of the bourbon and remove from the heat.
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15
Stir all over the bottom.
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16
Turn the heat to high and add the water.
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17
Bring to the boil and cook over high heat for about three minutes.
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18
Using a pair of tongs, remove the tail and claws.
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19
When these pieces are cool enough to handle, crack the shells and remove the meat, which will not be fully cooked at this point.
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20
Let the main body portions continue to cook in the skillet.
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21
As you remove the tail and claw meat, return the empty shells to the skillet.
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22
If any liquid has accumulated around the lobster pieces, add this to the skillet.
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23
Continue cooking over high heat, stirring the shells around, about 10 minutes.
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24
Line another skillet with a fine sieve, preferably of the sort known in French kitchens as a chinois.
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25
Pour the mixture into the sieve and press the solids to extract as much liquid as possible from the shells.
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26
Discard the shells.
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27
There should be about two and one-third cups of liquid.
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28
Add the shallots to this liquid and bring to the boil.
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29
Cook over high heat about five minutes.
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30
Hold a sieve over the mixture and pour in the reserved lobster liquid and tomalley mixture.
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31
Put the drained tomalley into a small bowl.
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32
Set aside.
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33
Simmer the liquid in the skillet until it is reduced to about one and one-half cups.
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34
Add two tablespoons of softened butter and the remaining one tablespoon of bourbon.
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35
Beat briskly with a fork to blend thoroughly.
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36
Preheat the oven to 400 degrees.
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37
Add the remaining half pound of butter to the one and one-half cups of simmering liquid, stirring rapidly, until the sauce is slightly thickened.
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38
Add the tomalley mixture, stirring.
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39
Cook about two minutes and put the sauce through a fine sieve.
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40
Pour this sauce into a saucepan and heat gently.
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41
Arrange the lobster pieces neatly in one layer in a baking dish.
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42
Spoon a thin layer of the sauce over the lobster pieces and place the dish in the oven.
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43
Bake briefly, about five minutes, just enough to heat through.
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44
Serve the lobster with a garnish of a green herb, such as chervil.
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45
Serve the remaining sauce on the side.
