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1
Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
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2
Remove the bands from the claws.
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3
Twist off the tails, and carefully split lengthwise.
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4
Twist the claws and knuckles off the bodies; separate the claws from the knuckles.
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5
Crack the claws a little using a sharp blow with the back of a knife.
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6
Split the bodies.
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7
Remove the intestinal tract from the tail meats.
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8
Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down.
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9
Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
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10
Preheat the oven to its hottest temperature setting.
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11
(Chef's Note: Our wood-burning oven achieves intensities of over 800 degrees F, but most home ovens don't exceed 500 degrees F.)
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12
In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes.
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13
Season with salt and pepper and set aside.
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14
Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
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15
Remove the lobsters from the oven.
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16
Add the mushrooms and shallots.
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17
Pour the hard cider over the lobsters, and scatter the butter pieces around the dish.
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18
Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes.
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19
Swirl the pan to combine the liquid ingredients into a saucy emulsion.
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20
Check the seasonings and adjust with more sea salt and pepper if necessary.
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21
Serve the lobsters on dinner plates and spoon the sauce over them.
