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1
Place a roasting pan large enough to hold the lobsters in the oven, and preheat to 450 degrees.
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2
With the tip of a sharp knife pierce the lobsters between the eyes to sever the spinal cord.
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3
Crack the claws using the blunt edge of a cleaver or a hammer.
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4
Place the lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes.
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5
Remove from the oven, and set aside.
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6
Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes.
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7
Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes.
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8
Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated.
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9
Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan.
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10
Season with 1/4 teaspoon salt and pepper, and set aside.
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11
When the lobsters are cool enough to handle, remove the meat from the claws.
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12
Detach the tails, and discard the heads.
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13
With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices.
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14
Loosely cover the meat with aluminum foil, and keep warm.
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15
Melt 1 tablespoon of butter in a large pot, and add spinach and watercress.
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16
Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes.
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17
Season with 1/4 teaspoon salt and pepper.
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18
To serve, reheat the sauce over low heat until warm, whisking constantly.
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19
Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster.
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20
Serve immediately.
