(Serves 2)

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.