|Two 2- to 2-1/2 pound||whole live lobsters|
|1/4 cup||creme fraiche|
|1/4 cup||organic mayonnaise|
|2 teaspoons||prepared horseradish|
|1-1/2 tablespoons||fresh lemon juice|
|Salt and freshly ground black pepper||to taste|
|2-1/2 tablespoons||finely chopped fresh chives|
|1/4 head||iceberg lettuce, very thinly sliced|
|Lemon wedges||for garnish|
Freeze the lobsters for 30 minutes so they become sleepy.
Meanwhile, bring a very large pot of water to a boil over a high heat.
Working with one at a time, add the lobsters to the boiling water and cook for 7 minutes.
Using tongs, transfer the lobsters from the water and to a large bowl.
Cover with plastic wrap and set aside for 2 minutes.
Remove the plastic wrap and set aside for 10 minutes or until the lobsters are cool enough to handle.
Cut off the tails and claws then crack them to extract the meat, using sharp scissors or poultry shears to cut through the shells.
Cut the tail meat and claw meat into bite size pieces.
Transfer the lobster pieces to a bowl, then cover and refrigerate until cold.
Stir the crème fraiche, mayonnaise, ketchup, and horseradish in a medium bowl to blend then mix in the lemon juice.
Season the sauce to taste with a little salt and pepper. Toss the lobster pieces with the sauce and 2 tablespoons of chives. Divide the lettuce among 4 glasses.
Spoon the lobster mixture over the lettuce in each glass and sprinkle with the remaining chives.
Garnish with the lemon wedges and serve.