Serves 6

This recipe is adapted from “Le Bernardin Cookbook.”

Lobsters:
3 live spiny lobsters, preferably females, about 1 ¾ lbs each
5 Tbs. grapeseed oil
½ cup thinly sliced fennel bulb
¼ cup thinly sliced shallots
2 cloves garlic, thinly sliced
1 star anise
¼ cup brandy
2 tablespoons tomato paste
1 small branch fresh tarragon, plus ½ teaspoon chopped
Freshly ground white pepper to taste
3 cups lobster broth or water
½ tsp saffron
Fine sea salt, to taste

Kill the lobsters by inserting the point of a chef’s knife at the juncture of the head and tail. Push the knife straight through, and rotate down to separate the 2 pieces. The lobster will die instantly. Use the head and legs to make lobster broth.

Cut the flaps of shell off the ends of the raw lobster tails. Turn the tail rounded side down. Using heavy kitchen shears, cut on each side along the line where the translucent part of the shell meets the carapace. Leave the thick part of the shell on.

Using a serrated knife, cut each tail into 4 pieces. Cover and refrigerate until ready to use. Put 2 tablespoons oil in a 10” wide pot over high heat. Add the shells and sear without stirring for 1 minute. Stir and continue cooking, stirring, for about 5 minutes, until shells are well browned but not burned.

Add ¼ cup brandy, 2 cloves garlic,  ¼ cup thinly sliced shallots, ¼ cup sliced fennel bulb. Cook on medium-low heat for about 3 minutes.

Add the star anise, brandy, tomato paste, tarragon, pinch of pepper, and broth or water.

Bring to a boil and cook for 15 minutes. Turn off heat. Let stand for 10 minutes, then strain through a fine-meshed sieve, pressing to extract as much flavorful liquid as possible. Add the saffron threads, and salt to taste.

Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Have your sauce, mashed potatoes, and vegetables (recipes below) warm and ready before cooking the lobster meat. Warm up 6 dinner plates.

To cook the lobster meat:

Place 2 skillets over high heat. Salt and pepper the lobster slices. Add 1 ½ Tbs. grapeseed oil to each skillet. Place the tail meat in the skillets, shell side down. Use tongs to tilt the pieces so that each part of the shell comes in contact with the hot skillet and turns bright red. Turn heat down and set the lobster meat side down until it is lightly browned on both sides, about 3 minutes. Remove from the skillet as soon as it is done.

Plate: Mound about ½ cup mashed potatoes on each plate. Top with 2 slices of lobster, a bouquet of vegetables, and surround with lobster jus. Serve, sprinkled with chopped tarragon.

Vegetables:
1 Tbs. shallot, minced
2 carrots, peeled and cut into 1/8” julienne strips
2 parsnips, peeled and cut into 1/8” julienne strips
1 bulb fennel, trimmed and cut into 1/8” julienne strips (reserve the tops)
1 ½ cups snow peas or sugar snap peas, trimmed.
3 scallions, trimmed and cut into lengthwise strips
2 Tbs. unsalted butter
Fine sea salt and white pepper to taste

Melt the butter in a sauté pan. Add the shallots, carrots, parsnips, and fennel strips. Sauté until crisp-tender, about 3 minutes. Add the snow peas, and sauté 1 minute more. Turn off the heat. Add the scallion shreds, season with salt and pepper, and serve.

Silky Mashed potatoes
2 lbs. Russet or Yukon Gold potatoes, scrubbed, peeled, and cut into 1 ½” dice
3 cups water
1 tsp salt
1 ½ cup whole milk
6 ounces (1 ½ stick) unsalted butter
¼ tsp. Fresh grated nutmeg
Salt and fresh ground white pepper to taste

Bring the water and salt to a boil. Add the potatoes, cover, and cook until tender, about 15 minutes. Drain the potatoes and pass through a ricer or food mill. Bring the milk to a boil in a saucepan. Using a rubber spatula or wooden spoon, stir the milk in the potatoes. Add the butter, stirring constantly, until the potatoes thicken and become smooth and shiny. Season with nutmeg, salt, and pepper.

Can be made up to 1 hour ahead. Reheat over a pan of simmering water.