Preheat oven to 375 degrees F.
Split the cooled lobster lengthwise from head through tail. Clean out and remove the green tamale material, the stomach, behind the eyes and the waste line through the tail. Crack the knuckles and reserve the meat for mashed potatoes. Remove the claw from the shell and place it in the lobster body cavity. Drizzle melted butter and clam juice over the lobster. Place on a sheet pan and heat 4 to 5 minutes in the oven.
Pre-heat broiler on high. Remove the pan from the oven and spoon the glacage mixture over the lobster. Place the glazed lobster under the broiler. The sauce should turn color as you watch. Broil to an appetizing light, bubbly brown crust.
Carefully transfer the lobster to a warmed plate. Serve with Lobster Mashed Yukon Potatoes and Charred Asparagus and garnish with either chives or tarragon.
Set a bowl over a pot with simmering water to create a water bath. Place the egg yolks, 1 tablespoon salt, cayenne, dry mustard in the bowl and whip lightly to warm through. Emulsify and distribute the mustard, cayenne and salt. When warm, place in a blender. Turn on medium to high speed and slowly drizzle in the melted butter to attain as thick and homogenized sauce that is possible. Taste, re-season with salt, pepper, if needed, and the lemon juice as necessary. Fold in the tarragon. Use a rubber scraper and transfer to a small bowl and reserve over a pilot light until used.
Whip the cream to medium-soft peaks and place in the refrigerator.
In a medium bowl, blend exactly 1/3 volume of each of the 3 parts. Mix gently to blend and obtain a smooth blended consistency. Reserve warm.
In a small saucepan over medium heat, add 2 tablespoons of the olive oil and heat. Add the shallots, garlic and bay leaves and saute until translucent, about 4 minutes. Remove from the heat and set aside.
Place lobster stock, white wine, cooked shallot mixture, clam juice and remaining olive oil in a medium saucepan. Reduce over medium high heat by 1/2. In a small bowl, knead together the butter and flour to make a paste. Slowly whisk 1/2 of the butter flour paste into the reduced liquid. Simmer to attain a medium thick sauce. Add more butter flour paste to thicken or clam juice to thin. Simmer 10 minutes to cook the starch in the flour. Pass through a strainer and reserve warm.
Mix all ingredients, season, to taste. Reserve warm.
Mix together the olive oil and vinegar and season with salt and pepper. Marinate the asparagus. Char in a hot wok or broil or grill until dark brown on the outside.
Yield: 2 servings
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4642.19 Kcal (19436 kJ)
Calories from fat	4019.02 Kcal
		% Daily Value*
Total Fat	446.56g	687%
Cholesterol	1665.68mg	555%
Sodium	2203.68mg	92%
Potassium	2287.75mg	49%
Total Carbs	107.69g	36%
Sugars	24.75g	99%
Dietary Fiber	12.3g	49%
Protein	71.41g	143%
Vitamin C	56.2mg	94%
Vitamin A	5.5mg	182%
Iron	99mg	550%
Calcium	653.9mg	65%

Amount Per 100 g
Calories	276.1 Kcal (1156 kJ)
Calories from fat	239.03 Kcal
		% Daily Value*
Total Fat	26.56g	687%
Cholesterol	99.07mg	555%
Sodium	131.07mg	92%
Potassium	136.06mg	49%
Total Carbs	6.41g	36%
Sugars	1.47g	99%
Dietary Fiber	0.73g	49%
Protein	4.25g	143%
Vitamin C	3.3mg	94%
Vitamin A	0.3mg	182%
Iron	5.9mg	550%
Calcium	38.9mg	65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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