Grilled Maine Lobster with Toasted Cashew, Baby Carrots, and Lobster-Ginger Sabayon

I lived on a farm in land-locked Alsace, so the only lobster I knew was in the cookbooks I devoured as a teenager. You could get lobster, but it was prohibitively expensive. So I wouldn’t taste lobster until I was seventeen, toward the end of my time working for my uncle at his restaurant.

I love the charred flavor of grilled lobster and the way it combines with the other elements of this dish: whole baby carrots sautéed then lightly glazed and coated in a cashew crumble, seasoned w