2 125g-/ ½ cup-portions of Bordier seaweed Butter
Boil the potatoes with their skins on.
Place the lobsters in the freezer for 5 minutes to stun them.
Remove from the freezer, then place them on their backs and slice lengthwise down the middle with a large knife.
Pre-heat the oven to 200°C/400°F. Place the lobsters on a cookie sheet.
Melt one of the 125g / ½ cup portions of butter in a small saucepan and pour the melted butter into the head and body of each to feed the lobsters with seaweed flavors while baking.
Bake for 12 minutes.
With the other portion of seaweed butter, make generous shavings and place on the baked lobster. Pepper and place the cookie sheet close to the broiler. Raise the temperature to 240°C / 475°F and broil for 3 minutes.
Plate a half lobster per person. Make sure that your guests can soak up the seaweed butter. Use the potatoes instead of bread. Make sure each guest has a curette and teaspoon to scrape out the lobster heads.
The only wine worth serving with this prestigious seafood dish is a Burgundy chardonnay. Or perhaps a Meursault from a good year. Either will enhance your dish!