-
1
Preheat the oven to 350F.
-
2
Plunge the lobster headfirst into a large pot of boiling water and cook until the lobster is bright red, about 2 minutes.
-
3
Using tongs, cool the lobster under cold running water.
-
4
Pat dry with paper towels.
-
5
Do Ahead: At this point, the lobster can be prepared up to 8 hours ahead.
-
6
Cover and refrigerate.
-
7
Using an oval-shaped roasting pan just large enough to fit the lobster, cover the bottom of the pan with 1/2 cup of the sea salt.
-
8
Set the lobster a top the sea salt.
-
9
Pour enough remaining sea salt over to cover the lobster completely.
-
10
Bake for 30 minutes.
-
11
Meanwhile, heat the oil in a heavy medium saute pan over medium high heat.
-
12
Add the mushrooms and saute until the mushrooms are golden brown, about 2 minutes per side.
-
13
Remove from the heat.
-
14
Stir in 2 teaspoons of the tarragon.
-
15
Season the mushrooms to taste with fleur de sel and pepper.
-
16
To Finish And Serve:
-
17
Using the handle of a heavy large knife, break the salt crust covering the lobster.
-
18
Transfer the lobster to a cutting board.
-
19
Remove the lobster tails and claws from the body.
-
20
Crack the shells and carefully remove the tail and claw meat from the shells.
-
21
Cut the tail lengthwise in half.
-
22
Place 1 lobster tail half and 1 claw on each of 2 plates.
-
23
Top with the butter slices.
-
24
Sprinkle with the remaining 1 teaspoon tarragon.
-
25
Surround with the sauteed mushrooms and serve immediately.
