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1.
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Kill the lobsters and poach them according to the directions in Poaching Lobster (do not shell the tail meat).
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Shell the claw meat and cut it lengthwise into 1/4-inch-wide strips.
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Using heavy kitchen shears, cut away the legs and the thin shell that covers the underside of the tail meat.
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Cut the tails, with the meat still adhering to the shell, on the diagonal into 1/2-inch-wide slices.
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Refrigerate the lobster meat.
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2.
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Put the lobster stock in a saucepan and bring it to a boil over high heat.
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Lower the heat slightly and simmer, skimming occasionally, until the stock has reduced to 1/3 cup, about 10 minutes.
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Put the sauce in a bowl and let it cool slightly.
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Whisking constantly, slowly drizzle in the vinaigrette.
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(The recipe can be made to this point up to several hours ahead; refrigerate the sauce).
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3.
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To serve, preheat the oven to 550 degrees.
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Spread the lobster on a baking sheet in a single layer and season it with salt and pepper.
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Spoon 1/4 cup of the sauce over the lobster.
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Put the rest in a small saucepan and warm it gently over low heat.
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Put the lobster in the oven just until warmed through, about 1 minute.
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4.
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Put the mesclun in a bowl and toss with the shallot, tarragon, and lemon juice.
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Toss with 6 tablespoons of the sauce.
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Mound the salad in the center of 4 dinner plates.
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Arrange the lobster tail slices in a circle around the salad, with the crescent backs of the shells facing the rim of the plate.
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Scatter the claw meat over the salad.
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5.
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Spoon the remaining sauce over the tail slices and top each one with a small sprig of chervil.
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Put a large sprig of chervil on top of each salad and serve immediately.
