Difficulty: Medium
Bring a large pot of salted water to a boil. Plunge the lobsters in (stun them first if you're sensitive to live cooking). Simmer for 3 minutes.
Remove the lobsters, drain immediately. Halve them lengthwise, discard the gravel pouch in the head, and crack the claw shells.
Preheat the oven broiler. Melt the butter over low heat. Arrange the lobster halves in a deep baking dish, season with pepper, brush with melted butter, and broil just below the heat source. Cook for about 15 minutes, basting every 5 minutes.
Rinse the herbs under cold water and pat dry with paper towels.
Remove the lobsters from the broiler. Collect the cooking juices, transfer to a saucepan with the fresh cream, and bring to a boil. Remove from heat, then stir in a small spoonful of caviar and some lobster coral.
Spoon caviar onto each lobster half. Plate them, drizzle with sauce, and garnish with fresh herbs.
Serve immediately with a lobster cracker and long fork to enjoy the meat in the legs.
