Instructions for Lobsters: Bring a stockpot of salted water to a boil and plunge the lobsters in head first (cook 1 or 2 at a time if they all do not fit). Blanch for 2 minutes, remove with tongs, and let cool for 5 minutes. Twist off the tails and squeeze the tail shells until they crack and can be pulled apart and the meat can be removed. Using a sharp paring knife, remove the intestinal tract from the top side of the tails. use lobster crackers to crack the claws and remove the claw meat. (The lobster meat will still be rare to raw.) Transfer the lobster meat, covered, to the refrigerator. Remove the dark green egg sack from each lobster body cavity, press the roe through a strainer into a bowl, and reserve in the refrigerator.

Prepare the Sauce: Pour the orange juice into a saucepan and reduce over medium-high heat until 1/2 cup remains, about 10 minutes. Whisk in the olive oil and season with salt and pepper. Set aside and let cool.

Finish: Coat the lobster meat in the green lobster roe. Melt the butter in a saute pan set over high heat; when it foams, then begins to brown, add the lobster meat and remove the pan from the heat. Use a spoon to baste the lobster with the butter and return the pan to low heat. Baste until the lobster is just cooked (about 3 minutes). Remove the lobster from the pan and reserve.

To Serve: Spoon the blood orange sauce around each plate and garnish lobster with the chervil.

Note: In his cookbook, he serves this over parsley risotto. Buy it here: The Waldorf Astoria Cookbook

(Serves 8)

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