Preparation

For the Lobsters:

Bring a large pot of heavily salted water to boil. Place the lobsters in the boiling water for 3 minutes, remove and place on a sheet pan to cool to room temperature. Once cool, split the lobsters in half with a knife and clean out the headspace. Refrigerate until ready to grill.

Combine the oil and ginger in a pot and bring just to a simmer. Remove from the heat and let stand until cool. Refrigerate. This can be made days in advance.

For the Vegetables:

Preheat oven to 375 degrees. With a knife remove the stem end of the pearl onions. Toss with the olive oil and place on a sheet pan, then place in the oven for 8-10 minutes or until slightly soft. Remove, cool and slip off the outer peel and reserve. When ready to serve, heat the carrots and onions in the butter and 2 T water. When hot, add the peas and heat just until tender. Season with salt and fresh white pepper.

For the Sauces:

Combine the sliced carrots and chicken stock in a pot and bring to a simmer over medium heat. Simmer until carrots are completely soft. Puree in a blender and pass through a fine meshed sieve. Reserve. For the lobster sauce, bring the lobster stock to a simmer, add the cream and reduce to sauce like consistency. Reserve. When ready to serve, heat both sauces to a simmer in separate saucepots. Add the butter and emulsify using an emersion blender.

To Serve:

Preheat the grill. Remove the lobsters from the refrigerator, season well and brush with the ginger oil. Place on the grill meat side down and grill 3-4 minutes turning once. Turn the lobsters over and baste again with the ginger oil. Continue to grill them shell side down until cooked but still slightly opaque in the center 2-3 minutes. Remove from the grill and set aside to rest while you plate the vegetables.

In the center of each plate divide the vegetable mixture. Remove the lobster tail meat from the shell and place on top of the vegetables. Spoon the sauces around the lobsters and serve.

Notes:

Our Pacific Spiny Lobster season runs from the beginning of October through March. I find they have better flavor and texture than the Hawaiian and Caribbean lobsters I have had. For a more rustic presentation, serve the lobsters in the shell, that way you can also suck out the leg meat.