As a seasoned chef with years of fine dining experience, I recommend cooking the lobsters in a flavorful court-bouillon. Shell them carefully, reserving the heads, coral if available, and leg meat. Keep everything warm.
Season and cook the rum steaks to your preference—ideally blue (black and blue, as Americans call it) for maximum juiciness. Rest and keep warm.
For the sauce: In a sauté pan, reduce the vermouth almost dry. Stir in the lobster coulis, coral, and cream. Simmer until thickened and flavorful, then season to taste. Keep warm.
Prepare the chayote brunoise: Finely dice the chayote and carrot. Blanch until crisp-tender, then sauté in foaming butter. Season lightly and keep warm.
To plate: On hot square plates, arrange the chayote brunoise diagonally. Spoon sauce with reserved lobster leg meat atop one end, place the steak beside it, and position the lobster tail with head on the other side.
Sprinkle chopped chives over the brunoise. Serve fleur de sel and ground pepper on the side.
Bon appétit!
Americans often grill lobster and steak on the barbecue or à la plancha for a smoky twist—it's exceptional. In the photo, note the optional small risotto under the leg meat and chayote mash as garnish.
