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1
Fill a large stockpot 3/4 full with salted water and bring to a boil.
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2
Plunge the lobsters headfirst into the boiling water and blanch for 7 minutes.
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3
Transfer tongs to a large bowl filled with ice water to cool.
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4
When the lobsters are cool enough to handle, crack the shells and remove the meat from the tail if using a spiny lobster, and from the tail and claws if using a Maine lobster.
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5
Cut into bite-sized pieces and set aside.
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6
Melt 4 tablespoons of the butter in a small saucepan over medium heat.
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7
Add the flour and cook, stirring constantly with a heavy wooden spoon, to make a blond roux, 5 to 6 minutes.
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8
Remove from the heat and cool.
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9
Combine the saffron threads, 3 tablespoons of the lemon juice, and the sherry in a small bowl and stir to blend.
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10
Set aside.
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11
Heat the olive oil and remaining 1 tablespoon butter in a large, heavy stockpot or Dutch oven over medium-high heat.
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12
Add the onions, yellow bell peppers, red bell peppers, and poblano peppers, and cook, stirring until soft, about 4 minutes.
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13
Add the shallots and garlic and cook, stirring for 1 minute.
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14
Add the tomatoes, tomato paste, achiote powder, salt, and pepper, and cook over medium-low heat, stirring occasionally, for 15 minutes.
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15
Add the saffron mixture, stir, and bring to a boil.
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16
Add the shrimp stock and roux, and whisk to dissolve the roux.
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17
Bring to a boil and boil for 3 minutes.
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18
Reduce the heat to low and add the reserved lobster meat and simmer until just cooked through, about 3 minutes.
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19
To serve, ladle about 1 cup of stew into each of 6 large soup bowls.
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20
Garnish each with about 2 tablespoons of the olive salad, 1 tablespoon of basil, and 1 teaspoon of extra-virgin olive oil.
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21
2 large artichokes, all outer leaves removed to expose only the heart and bottom, stems trimmed
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22
2 tablespoons fresh lemon juice
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23
1 cup brine-cured black olives, such as kalamata, seeded and quartered
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24
1/4 cup plus about 2 tablespoons extra-virgin olive oil
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25
1/2 cup chopped fresh parsley leaves
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26
1/2 cup finely sliced fresh basil leaves
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27
Slice the artichokes paper-thin using a mandoline.
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28
Place in a glass bowl and toss with 2 tablespoons of lemon juice, the olives, parsley, and extra-virgin olive oil.
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29
Let sit for 15 minutes before serving.
