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1
Preheat oven to 500 degrees.
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2
Boil a small saucepan of water.
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3
Place the lobsters on a cutting board.
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4
Plunge a sharp, heavy-bladed knife into each lobster's head, just behind the eyes, and split the heads.
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5
The lobsters will be dead but may still move.
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6
Split each lobster in two lengthwise.
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7
Remove the black vein in the tail, the sandy sac in the head, the dark green egg sac and the liver from the chest cavity.
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8
Discard the eight small legs.
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9
Twist off the claws.
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10
Poach the claws in the boiling water for 3 minutes.
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11
Rinse under cold water and set aside.
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12
When the claws are cool enough to handle, crack them open and remove the meat, in one piece if possible, and in large chunks from the knuckles.
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13
Heat the skillets over medium-high heat and add 2 tablespoons oil to each.
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14
When the oil shimmers, add the lobsters shell side down.
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15
Move them around so the shell becomes red all over.
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16
After 3 minutes turn them over and sear the meat for another minute.
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17
Place pans in the oven for 3 minutes more.
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18
Carefully remove the pans from the oven and place the lobster halves, shell side down, on a platter.
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19
Add half the shallots to each pan and cook over medium-high heat for 1 minute.
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20
Working with one pan at a time, add half of the Cognac to each, and when the Cognac is warmed, carefully ignite it using a long match or a butane lighter.
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21
Have the lid ready to subdue the flames and avert your face while lighting the Cognac.
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22
When the flames are gone, stir to clean the pan of any lobster cooking bits.
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23
Pour the liquid from one pan into the other, and place the pan with the liquid over medium heat.
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24
Add white wine, the claw meat, the tarragon and chives.
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25
Boil to reduce liquid slightly.
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26
Add the butter pieces one at a time, and whisk until each is just melted before adding the next one.
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27
Keep the liquid just under boiling so the sauce doesn't separate.
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28
Season the sauce with salt and pepper.
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29
Add the claw meat to the chest cavities, and spoon the emulsion over the lobster.
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30
Serve immediately.
