OK, my first official formatted entry:<br><br>(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)<br>Jasper White's Pan Roasted Lobster<br><br>2 Live; (1 3/4 to 1 1/2 pound) hard shell lobster<br>2 tablespoon Peanut oil<br>2 Shallots; finely diced<br>¼ cup Wild Turkey or any decent Bourbon<br>2 tablespoon Dry white wine; ( a Pinot Grigio worth drinking with the lobster or something dry and snappy with no oak.)<br>6 tablespoon Unsalted butter; cut into small pieces and chilled<br>1 tablespoon Finely chopped fresh chervil<br>1 tablespoon Finely chopped fresh chives<br>Kosher or sea salt; to taste<br>Freshly ground pepper; to taste<br><br>One loaf French Bread. Forget the veggies, sides and salad this is wine and lobster.<br><br>Preheat the broiler to as hot as possible. Cheat by turning your oven to as high as possible then switch over to broil. Want that sucker hot.<br>Position the oven rack in the upper third of the oven. You may to shorten the cooking time slightly if the broiler rack is close to the heat. <br>Quarter the lobsters, removing the tomalley and the roe if present. (Buy girl lobsters if possible.) Crack the shells of the claws. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch (or bigger) saute pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. When the shells have all turned bright red, which should take no longer than 2* minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe into the pan. Place the pan in the oven. If using the broiler, cook 2** minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. Warning: The handle of the pan will be red hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down.<br><br><br>Wild Turkey burning off. Hot handle!!!<br><br> Add the wine and let liquids in the pan reduce until the pan is almost dry. Turn the heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. Return the pan to the heat and add the butter, chervil, and chives. Swirl or stir the butter into the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, if any, because the lobster adds its own salt. Spoon the sauce*** over the lobster pieces and serve at once. <br><br>* 2 minutes seems too short but the lobster will be hit again. Just watch for that red tinge in the oil and make sure all shells have had a turn on the bottom to turn red.<br><br>** The broiler 2 minutes I sometimes extend if too much lobster or broiler isn't cranked. Trying to imitate a 600 degree restaurant broiler is tough at home.<br><br>*** This creamy sauce is what all the work was for. The bourbon, wine, chervil and chives makes for an amazing sauce. This is where a little French bread to make you plates shiny getting every drop is crucial.<br><br>So French bread, some snappy Pinot Grigio and do not eat delicately. The sauce and shell will be all over your wine glasses, your eyeglasses and your smiling face as you toast luciferase but especially Jasper White since this is his with with few modifications. He serves this daily at Jasper White's Summer Shack here in Boston now in four places. I only go to the original Cambridge restaurant which used to be "The Tiki Hut"<br><br>(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)<br><br><br><br><br><br><br>