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1
Preheat an oven to 525-550 degrees.
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2
Optional: combine herbs and peppercorns with salt.
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3
Pour 80% of the salt into the smaller vessel and the remaining salt into the larger vessel.
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4
Place both vessels in the oven for 45 minutes or until the salt temperature reaches approximately 400-450 degrees.
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5
Twist the tail and claws off the lobster.
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6
Optional: dispatch the lobster before doing so.
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7
Be care to brush away any tamale from the anterior portion of tail section as it contains enzymes that can degrade the quality of the tail meat.
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8
Reserve any eggs and the the tail for another recipewe suggest sauteing it in butter.
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9
Reserve thorax and head section for other use.
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10
Cautiously remove both vessels from the oven.
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11
Place claws on top of heated salt in larger vessel, and then pour the heated salt from the smaller vessel into the larger vessel, burying the claws completely.
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12
Return larger vessel to the oven and bake at 525 degrees for 20 minutes.
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13
Remove larger vessel from oven and carefully spoon heated salt from the larger vessel into the smaller vessel to reveal claws.
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14
Remove claws with tongs and place on a rack or plate to cool for 2 minutes.
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15
Spoon enough rock salt on an ovensafe plate to make a bed for the claws.
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16
Nestle claws on top of salt and optionally garnish with herbs and a lemon wedge.
