Ingredients

The lobster:
3 quarts water
2 lobsters, 2 pounds each, preferably female
1/8 teaspoon freshly ground black pepper
The couscous:
1 1/2 cups water
2 tablespoons virgin olive oil
1 medium onion, peeled and chopped
1 1/2 cups couscous (about 10 ounces)
? teaspoon salt
1/8 teaspoon freshly ground black pepper
Chive Sauce:
1/2 cup virgin olive oil
4 tablespoons finely minced fresh chives
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions

1. The lobster: Bring the 3 quarts of water to a boil in a large stockpot. Add the lobster, cover, and bring the water back to a boil, reduce the heat to low, and boil gently 8 minutes. Remove the lobsters from the water and set aside. When cool enough to handle, remove the meat from the shells (reserving the shells), and set aside the tomalley (liver) and coral (eggs), if any.
2. To concentrate the stock, boil it until it is reduced to 4 cups. You will need 1 cup to reheat the lobster meat and ? cup for the sauce. Freeze the remainder.
3. The couscous: Bring the 1 1/2 cups of water to a boil in a small saucepan. In a medium saucepan, heat the 2 tablespoons oil over medium heat and saute the onion for 2 minutes. Add the tomalley and eggs and mix well, crushing the eggs with a fork. Stir in the couscous and then add the boiling water, ? teaspoon of salt, and 1/8 teaspoon of pepper. Mix well. Remove from the heat, cover, and set aside for 10 minutes.
4. Combine the lobster meat with the 1 cup of reduced stock in a saucepan. Slowly bring the stock almost to a boil, and keep it at this temperature for 3 to 4 minutes. 5. Chive Sauce: In another saucepan, combine the ? cup reduced stock with the � cup olive oil, 4 tablespoons minced chives, and 1/8 teaspoon each salt and pepper, and bring to a strong boil.
6. Cut the reserved shells in half and fluff the couscous. Place some couscous on each of 4 plates and shell receptacle on top. Fill the shell with couscous and arrange the warm lobster on top, and spoon on the sauce. Serve.

To keep the lobster tender, Jacques Pepin cooks the whole lobster just enough so that the meat can be easily removed from the shell, then reheats the meat in hot, not boiling broth. If the broth boils, the meat will become tough.

Couscous of Lobster with Chive Sauce
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