SERVES 2
If you want to prepare more than two lobsters, we suggest that you engage some help. This dish requires close attention, and managing multiple extremely hot pans can be tricky. Before flambéing, make sure to roll up long shirtsleeves, tie back long hair, turn off the exhaust fan (otherwise the fan may pull up the flames), and turn off any lit burners (this is critical if you have a gas stove). For equipment, you will need a large ovensafe skillet, oven mitts, a pair of tongs, and long fireplace or grill matches.
2 |
(1½- to 2-pound) live lobsters |
2 |
tablespoons peanut or canola oil |
¼ |
cup bourbon or cognac |
6 |
tablespoons (¾ stick) unsalted butter, cut into 6 pieces |
2 |
medium shallots, minced (about 6 tablespoons) |
3 |
tablespoons dry white wine |
1 |
teaspoon minced fresh tarragon leaves |
1 |
tablespoon minced fresh chives |
Table salt and ground black pepper |
|
Lemon wedges, for serving (optional) |
1. Following the photos, use a large heavy-duty chef’s knife to quarter the lobsters. (Don’t be put off if the lobsters continue to twitch a little after quartering; it’s a reflexive movement.)
2. Adjust an oven rack so it is 6 inches from the broiler element and heat the broiler. Heat the peanut oil in a large ovensafe skillet over high heat until smoking. Add the lobster pieces, shell-side down, in a single layer and cook, without disturbing, until the shells are bright red and lightly browned, 2 to 3 minutes. Transfer the skillet to the broiler and cook until the tail meat is just opaque, about 2 minutes.
3. Carefully remove the pan from the oven and return it to the stovetop. Off the heat, pour the bourbon over the lobsters. Wait for 10 seconds, then light a long match and wave it over the skillet until the bourbon ignites. Return the pan to medium-high heat and shake it until the flames subside. Transfer the lobster pieces to a warmed serving bowl and tent with foil to keep warm.
4. Using tongs, remove any congealed albumin (white substance) from the skillet and add 2 tablespoons of the butter and the shallots. Cook, stirring constantly, until the shallots are softened and lightly browned, 1 to 2 minutes. Add the tomalley (if using) and white wine and stir until completely combined. Remove the skillet from the heat and add the tarragon and chives. Stirring constantly, add the remaining 4 tablespoons butter, 1 piece at a time, until fully emulsified. Season with salt and pepper to taste. Pour the sauce over the lobster pieces. Serve immediately, accompanied by the lemon wedges, if desired.