Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. There is savory meat throughout - the trick is to get it out! Since the most effective tools are your hands, it's a messy, but worthwhile, job! It is definitely not something I choose to eat when attempting to appear dainty or refined.
- Fill two 10-quart pots halfway with water; heat to boiling.
- Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
- Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
- Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
- Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
- Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
- Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.