Preparation / Directions:
Plunge the live lobsters into a large deep pan of boiling water. Cover and simmer for 5 minutes for the first pound, 3 minutes for each additional pound. Remove from water and allow to cool slightly. With a heavy knife and a mallet or hammer, split each lobster lengthwise, staring at the head. Remove and discard the stomach and intestinal vein. Remove and crack claws. Remove meat from clays and cut large pieces into bite size.
Place body halves with tail meat intact on broiler rack. Set aside.
Saute the shallots in the butter until limp, add the tomato sauce and tomato puree. Simmer until reduced by one third. Remove from heat and add the lobster meat and 1/3 of the Hollandaise sauce. Season to taste with salt and pepper. Fill each lobster cavity wiht some of this stuffing (researving about 1/4 cup for the croustades). Spread lobster tails with Hollandaise sauce (reserving about 2 teaspoons for the croustades).
Place prepared lobster about 4 inches under medium broiler heat. Broil until surfaces are lightly browned. Serve at once with a mound of rice pilaf and a hot filled croustade on each plate.
CROUSTADES: Cut the tops from four small, round crusty French rolls and remove the soft center. Spread the cavities with soft butter. Place in a preheated 400F oven until lightly toasted. Fill with prepared lobster filling. Spread filling with Hollandaise sauce. Place under broiler heat with lobsters 2 or 3 minutes before lobsters are ready to take from the broiler.
HOLLANDAISE SAUCE DIRECTIONS: Makes about 1 1/2 cups. Divide butter into 3 equal parts. Place egg yolks and one part of the butter in the top half of a double boiler. Place over hot but not boiling water over low heat. Stir rapidly and constantly with a wooden spoon until butter is melted. Add the second part of the butter. Continue stirring until butter has melted and mixture thickens. Repeat with the final third of butter, stirring incessantly. Do not allow the water over which the sauce is cooking to come to a boil.
Remove from heat and continue beating for at least 2 minutes. Then stir in vinegar. Add a bit of pepper and season with salt. Replace the pan over the hot (but not boiling) water for 1 to 2 minutes, beating constantly. Remove from heat and serve at once.
RICE PILAF DIRECTIONS: Saute onion in the olive oil and butter in a large saucepan until limp. Add the rice and cook, stirring, over medium heat until each grain is coated with oil.
Bring stock to a full boil in a separate saucepan. Season to taste with salt and pepper. Stir in the saffron and pour, boiling, over rice. Cover pan and simmer over low heat until rice has absorbed all liquid. Pack cooked dry rice into small molds and turn out onto serving plates.
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