2 bay leaves
1 yellow onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon black peppercorns
2 (1 1/2 to 2 pound) lobsters
4 cups mesclun greens
2 tablespoons extra virgin olive oil
2 large, ripe avocados, peeled, pitted, and cut into 1/2-inch pieces
1/2 cup homemade mayonnaise
2 teaspoons fresh lemon juice
11/2 teaspoons white truffle oil
1/4 cup minced shallots
2 tablespoons minced fresh chervil
1 tablespoon shaved fresh truffle
8 chives

Cooking Recipe:

In a large, heavy pot, bring 2 gallons of water, the bay leaves, onions, 1 teaspoon of salt, and peppercorns to a boil. Add the lobsters to the water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) and simmer, covered, for 10 to 12 minutes. Transfer the lobsters with tongs to a colander and rinse under cold running water (tap or bottled water should not matter unless the recipe calls for one kind) . Drain and let cool. When cool enough to handle, break off the claws from the bodies and crack to remove the meat. Twist the tails from the lobsters and discard the bodies. With kitchen shears, cut the underbellies of the lobsters and remove the tail meat. Cut the tail meat into bite sized pieces, and reserve the whole claw meat. When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish, if desired, and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Spread the claw and tail meat on a plate and place in the refrigerator to cool, about 15 minutes. In a medium bowl lightly dress the mesclun greens with the olive oil and 1/4 teaspoon salt. Divide the mixture among 4 salad plates. Cut the avocados in half and remove the seeds and skins. Place 1/2 an avocado on each salad plate. Transfer the lobster meat to a medium bowl. Add the mayonnaise, lemon juice, truffle oil, shallots, chervil, truffle and remaining 1/4 teaspoon salt, and toss lightly to just combine. Divide the lobster salad among the 4 avocado halves, and garnish with chives. Serve.

4 (1 1/4 to 1 1/2-pound) lobsters
1 tablespoon unsalted butter, plus 1 stick melted unsalted butter, for stuffing
1/4 cup chopped shallots
2 tablespoons finely chopped celery
1 tablespoon finely chopped red bell peppers
1 tablespoon finely chopped yellow bell peppers
1 teaspoon minced garlic
2 cups butter cracker crumbs
1 tablespoon minced parsley
2 teaspoons minced tarragon
1 tablespoon fresh lemon juice
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
Watercress, garnish
Lemon wedges, garnish

Cooking Recipe:

Preheat the oven to 375 degrees F.
Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and cook, covered, until firm and almost cooked through, 6 to 7 minutes. Drain and transfer with tongs to a large bowl filled with ice water. Drain well. When the lobsters are cool enough to handle, place flat on their backs. With heavy scissors, cut each lobster down the middle from head to tail, being careful not to cut through the hard shell. Press the lobster (always get fresh lobster as this seafood spoils very quickly) open so it will lie flat.
Lift out the pink coral (roe), if any, and green tomalley (liver). Discard stomach sac or "lady" from back of head, black vein running from head to tail, and spongy gray tissue. Remove the meat from the tail and leave the claws intact. Coarsely chop the meat and set aside. Place the shells on a large baking sheet.
In a skillet, melt the 1 tablespoon of butterr over medium-high heat. Add the shallots, celery, and bell peppers and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chopped lobster meat and cook, stirring, for 2 minutes. Remove from the heat. In a large bowl, combine the chopped lobster meat, reserved tomalley and roe (if desired), Sauteed vegetables, cracker crumbs, parsley, tarragon, lemon juice, Essence, and salt. Stir, and add enough melted butter to make a paste-like consistency. Fill the cavity of each lobster with the mixture and place on a baking sheet.
Bake until the mixture is heated through, about 15 minutes. Increase the heat to broil and broil until golden brown and the cracker crumbs crisp, 2 to 3 minutes. Remove from the oven. Line 4 plates with watercress. Place 1 lobster on each plate and garnish with lemon wedges. Serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup