Scald the lobsters and halve them. Drizzle with olive oil and roast in the oven.
Finely chop the shallots and place in a saucepan. Grate the zest from half a lemon, add the butter, and cook over low heat for 2 minutes.
Scrape the seeds from the vanilla pods into the saucepan. Add the lemon juice and finely chopped herbs, then cook for 1 minute.
Pour in the cream and heat for 2 minutes. Coat each lobster half with the sauce and glaze under the broiler.
Serve with Creole rice, garnished with vanilla sprigs.
This recipe was inspired by a poolside cooking session at Guanahani in St. Barths, during a class at St. Barth Cooking School—a favorite from my culinary experiences there.
