4 quarts water
2 teaspoons salt
2 each 1 to 1¼ lb. live lobsters
6 Tablespoons butter, unsalted
4 Tablespoons fresh lemon juice
8 sprigs chervil, leaves only, chopped (or substitute parsley)
1 teaspoon Old Bay Seasoning
1 each lemon, quartered lengthwise

For Lobster:
In an 8 to 10-quart stock pot over high heat, bring salted water to a rolling boil. Blanch the lobsters for 3 minutes. Immediately remove and chill in a large bowl filled with ice and water. In a couple of minutes, when the lobsters have cooled enough to handle easily, place them on their backs on a cutting board. With a large sharp kitchen knife or cleaver, cut each lobster lengthwise into two separate halves, completely through the shell. Remove the intestinal tract from the tails, and rinse halves under cold water to remove the tomalley. Crack each claw and remove the meat. Cut the claw meat into bite-size portions and place it in the split body cavity.

For Lemon-Chervil Butter
In a small saucepan, melt butter slowly over low heat being careful not to let the butter brown. Add lemon juice, chervil and Old Bay Seasoning. Stir to blend thoroughly and brush mixture liberally onto the exposed meat of both lobster halves.

With the broiler set on “high,” cook lobster halves until the meat is opaque and nicely broiled, approximately 5 minutes. Serve immediately with fresh lemon wedges and remaining lemon-chervil butter for dipping.

Julienne Guyette from the cookbook
“Cooking Maine Lobster ... there’s more then one way”
published by the Maine Lobster Promotion Council