Ingredients:
Lobster
4x 1 ½ lobster
1 Lemon juice
2 Teaspoons of lemon rind (chopped)
2 Teaspoons of fresh parsley (chopped)
1 cup of unsalted butter (soft)
1 teaspoon of fresh tarragon (chopped)
Sweet Pea Puree:
1 1/b of fresh or frozen sweet peas
1 onion peeled and chopped
1 clove of garlic peeled and chopped
4 Tlbs of fresh sunflower seeds
3 cups of chicken stock
Seasoning
Method:
Sweet Pea Puree:
In a skillet, sauté the chopped onion with some of the chicken stock. Add the garlic, peas, sunflower seeds and more stock to cover the peas. Add salt and pepper. Cook for 3 to 4 minutes and puree the pea mixture in a blender. Keep warm.
Lobster:
Place lobsters in the freezer for five minutes. Remove them, and with a large knife, split open the top of the lobster head to kill them instantly Place the 4 lobsters in a large pot with salted, boiling water (use sea salt). Cook them in the boiling water for 9 minutes or more (no longer than11 minutes). Remove the lobsters from the pot and keep them hot on the side. Pour 2 cups of the lobster water in a smaller pot, and bring it to a boil. Little by little, add the soft butter. Blend the liquid and butter together with a whisk or hand blender until you have an emulsion. Add the lemon zest parsley and tarragon. Keep warm.
Plating:
Cut the lobster length way from head to tail. On a hot plate, place the peas and lobster. Pour some of the sauce over the lobster. Decorate with some very nice Maine flowers. Serve.