PAN ROASTED LOBSTER WITH CHERVIL AND CHIVES
Inspired By: Jasper White's Panroasted Lobster with CHERVIL and CHIVES from his cookbook, Jasper White's Cooking From New England.

Ingredients:

2 1 ½ -2 lb lobsters
2 Tbsp peanut oil
¼ cup Bourbon
¼ cup white wine
4 Tbsp butter
2 tsp PureSpice ® CHERVIL
2 tsp PureSpice ® CHIVES
PureSpice ® salt and pepper

1. Bring a small pot of water to boil. It only needs to be big enough to hold the lobster claws. Preheat your broiler to full ahead.
2) Turn the lobster dorsal side up and split it in half from stem to stern as we say up here in New England. Remove the intestinal tract from the tail. Then cut off the claws. Cut each half into a front and back part so you have four pieces from the body of each lobster (plus two more including each claw).
3) Boil the claws for about 3 minutes or a bit longer for larger lobsters. It is actually hard to overcook lobster, so don't go nuts on the timing here
4). Drain the claws and if you want, crack them for easier eating later.
5) Preheat a sauté pan large enough to hold all of the lobster bodies - at least 12 inches.
6) Put the peanut oil in the hot pan and put the lobster body pieces in shell side down. Cook for 1 minute. Then turn them over so they are shell side up and put the pan under the broiler until the shell starts to blacken a bit. This may take from 1 to 3 minutes.
7) Put the sauté pan back on the stove and toss in the claws.
8) When the flaming is over, add the wine and cook for another minute or two, stirring.
9) When most of the liquid is evaporated, add the butter and herbs and blend them in. Season with salt and pepper.
10) Toss everything together and serve.