Few things are more glorious than lobster steamed in butter and served with just its cooking juices. If the lobster is very fresh, it needs nothing except this aromatic vegetable support for the sauce, and maybe
Pound and crack the lobster shells and cut up the bodies. Heat the vegetable oil in a large saucepan and when the oil is hot add the shells and bodies. Cook over high heat, stirring constantly, for 5 to 10 minutes, or until the shells are totally red. Turn down the heat and let the pan cool for 2 minutes, then pour the wine into the pan and cook another 5 minutes.
Add the lobster juices, vegetable mix, and herbs and cook another 5 minutes, stirring all the time. Then add the stock and bring to a boil. Turn down the heat to a simmer, and skim off any scum that rises to the surface of the stock. Simmer for 45 minutes. Strain, and force all the juices out of the debris in the strainer.
Simmer the strained lobster stock until it is reduced to
Cut the lobster in serving portions, slicing the claw meat lengthwise so that there are two complete claw halves, and the tail meat across the tail into
While the stock is reducing, mix the butter with the coral (and any of the fat from the shells) and keep cold. Ten minutes before serving, cut the butter into
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