- 4 (1 1/2 pound) frisky Maine lobsters
- Sea salt and freshly ground black pepper
- 4 to 5 tbsp extra-virgin olive oil
- Melted butter, for greasing skillet
- 8 oz. fresh chanterelles or oyster mushrooms
- 2 TBSP minced shallots
- 1 cup dry-style hard cider ( or dry white wine)
- 4 oz. unsalted butter cut in small pieces, at room temperature
- Kill the lobsters with a sharp-pointed knive plunged into the body behind the head.
- Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies: separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
- Preheat the oven to its hottest temperature setting.
- In a non-reactive skillet coated with some melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
- Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, 7 or 8 minutes.
- Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters and scatter the butter pieces around the dish.
- Place the lobsters back in the oven and continue roasting, checking frequently, until the butter has completely melted ( 2 or 3 minutes). Swirl the pan to combine the liquid ingredients into a saucey emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Plate the lobsters and spoon the sauce over them.