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1
Steam the lobsters in a large pot for 5 minutes.
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2
When cool, remove the partly cooked claw and tail meat from the shell, being careful to keep the claw meat intact.
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3
Cut the tail meat crosswise into 1-inch pieces.
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4
Set aside.
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5
Crush the shells and put in a large pot.
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6
Add the carrot, leek, parsley, peppercorns, lemon peel, water, wine and Sherry.
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7
Bring to a boil, reduce the heat and simmer until the liquid is reduced to 1 cup, about 30 minutes.
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8
Strain through a fine sieve or a sieve lined with cheesecloth set over a bowl; discard the solids and reserve the liquid.
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9
Preheat the oven to 425 degrees.
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10
Coat a baking dish, large enough to hold the salmon fillets in one layer, with the butter.
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11
Mix the spices in a small bowl.
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12
Lightly dust the fillets with the spice mixture, shaking off any excess.
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13
Lay the fillets, skin side down, in the baking dish and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.
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14
Meanwhile, put the lobster broth in a small saucepan, add the sage and bring to a boil over medium-high heat.
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15
Lower the heat, add the claw and tail meat and simmer until the lobster meat is just cooked through, about 3 minutes.
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16
Remove the fillets to individual plates.
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17
Arrange the lobster meat around the fillets, using one claw for each serving.
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18
Ladle the sauce over the fillets.
