The point of baking a whole lobster in its shell is that it cooks in its own juices, cooking just long enough for the shell to cook through and fill the lobster meat with flavor, but not long enough to toughen the lobster. For cooked lobster to remain tender it needs to be subjected to only gentle heat and low temperatures.
Use either a covered grill or an oven, but in either case, cook the lobster on a fireproof tray or baking sheet.
Kill the lobsters as explained, let them sit for 10 minutes, and
Meanwhile, insert a
Put the lobsters on a tray or baking sheet, then put the tray in the oven (or on top of the grill and then close the top) and
Meanwhile, boil the pasta in salted water until tender (5 to 8 minutes), lift it out with a strainer, and put it in a metal bowl. Add the mushroom hash, tomatoes, and
When the lobsters are just cool enough to handle (with a towel), put them upside down on a table or cutting board. Using a large chef’s knife, cut lengthwise exactly down the centers of the lobsters. Save any juices in a small bowl and add them to the pasta.
Remove the stomach, head sac, and intestinal tract from the tail. Loosen the tail meat and turn it so that the red skin side faces upward, putting each lobster tail in the shell of the other so that the tails fit in this other direction. Put the pasta in the head cavities, the vegetables on top of the pasta, and pour any butter left in the pasta and vegetable bowls over the tail pieces.
Serve with boiled fingerling potatoes mixed with the celery root and green beans, all tossed with fresh black truffle butter; with cooked lentils added to the pasta; or with a grilled portobello mushroom hash mixed with ⅓ its volume of cooked sweet Italian sausage chopped very finely and put on top of the vegetables. To be fancy, take the claw meat out and put it on top of the vegetables and then put the sausage-mushroom hash on top of the claw meat. The simplest variation is to coarsely chop up
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