Ingredients
2 lobsters (1 1/2 pounds each)
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1/2 loaf brioche (crusts removed)
Sea salt (preferably Maldon)
Lemon wedges
Fresh tarragon, for garnish
Preparation
Steam lobsters in a large pot, covered, for 14 minutes. Transfer to a plate; let cool. Remove meat from shells.
Whisk together 2 tablespoons of the butter, melted, with lemon juice; toss with meat. Cut brioche into 1 1/2-inch cubes. Melt remaining 2 tablespoons butter in a medium skillet. Toast bread until golden; toss with sea salt.
Divide meatand bread between 2 plates.Serve with lemon wedgesfor squeezing, and garnishwith fresh tarragon.
