Couscous of Lobster

Bring the 3 quarts of water to a boil in a large stockpot. Add the lobsters, cover, and bring back to a boil. Reduce the heat to low, and boil gently for 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 ñliver and coral ñeggs, if any.

To concentrate the taste of the stock, reduce it to 4 cups. You will need 1 cup to reheat the lobster meat and 1/2 cup for the sauce. Freeze the remainder.

Bring the 1 1/2 cups water to a boil in a small saucepan.

Meanwhile, in a medium saucepan, heat the tablespoons of oil, and sautÈ the onion over medium heat for about 2 minutes. Add the light green tomalley and dark green eggs, and mix well, crushing the eggs with a fork. Stir in the couscous, and then add the boiling water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well. Remove from the heat, cover, and set aside for 10 minutes.

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 3-4 minutes.

Combine the 1/2 cup of stock with the chive sauce ingredients in a saucepan, and bring to a strong boil.

Cut the reserved shells in half and fluff the couscous. Place some couscous on each of four plates and a shell on top. Fill the shell with couscous; arrange the warm lobster on top and spoon on the sauce. Serve.