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1
For the sauce, combine Beaumes-de-Venise, ginger, shallots and garlic, and cook to reduce to 1 cup.
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2
Whisk in cumin and 1 quart cream; return to heat, and reduce to 3 cups.
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3
Remove from heat, and strain to remove solids.
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4
Season with salt and lime juice to taste, and keep warm.
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5
In large stockpot, combine 3 quarts water with 1/2 cup sea salt.
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6
Place over high heat, and bring to a boil.
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7
Meanwhile, fill a large bowl with 3 quarts water and ice, and add 1/2 cup sea salt.
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8
Set aside.
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9
Kill each lobster by placing the tip of sharp knife on top of the head behind the eyes and striking it down with a kitchen mallet.
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10
Twist off the tails, and break off the claws (with knuckles) at the bodies.
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11
Add claws to pot.
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12
After 4 minutes, add tails, and continue to boil 6 minutes longer.
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13
Using tongs or slotted spoon, transfer claws and tails to ice water to stop the cooking.
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14
Remove meat from shells, and cut meat into bite-size pieces.
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15
Set aside.
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16
In a small saucepan over low heat, melt butter.
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17
Add remaining cream, and mix well.
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18
Season with sea salt to taste.
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19
Bring to a bare simmer, and then add lobster to heat through.
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20
To serve, remove lobster from butter-cream mixture, and place an equal portion of lobster on each of four plates.
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21
Spoon Beaumes-de-Venise sauce around, and garnish with baby cilantro.
