2 live lobsters, (1-1/2 lb/750 g each)
1 tbsp (15 mL) minced fresh chives
2 tbsp (25 mL) butter
1 small onion, diced
1 stalk celery, diced
2 tbsp (25 mL) all-purpose flour
3/4 cup (175 mL) milk
1/4 cup (50 mL) clam juice
1 tbsp (15 mL) sherry
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) white pepper
1 pinch ground mace or ground nutmeg
Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to completely cover lobsters; bring to full rolling boil. Grasp back of each lobster; plunge headfirst into water. Cover and return to boil.
Reduce to bubbly simmer; cook for 10 minutes or until lobster is bright red and small leg comes away easily when twisted and pulled. Remove from water; let cool.
Halve lobsters lengthwise. Twist off claws at joint at body; separate into claw and arm sections. Break off small part of claw and remove meat. Crack large part of claw at widest part; lift out meat. Crack arm; pick out meat and set aside. Discard claw shells.
Remove meat from bodies; cut into 1/2-inch (1 cm) chunks. If any, remove coral (roe or eggs) to small bowl.
Scrape shells' insides clean, discarding green tomalley and sand sac (behind eyes). Set on foil-lined rimmed baking sheet; spoon in lobster meat. (Make-ahead: Cover and refrigerate lobsters and coral separately for up to 2 hours.)
Bechamel Sauce: In small saucepan, melt butter over medium heat; fry onion and celery for 6 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk, clam juice, sherry, salt, pepper and mace; bring to boil. Reduce heat to medium; cook, stirring, for 2 minutes or until thickened. Whisk in coral (if any); cook for 1 minute. Strain through fine sieve into small bowl. (Make-ahead: Cover and set aside for up to 30 minutes; reheat.)
Cover lobster meat with sauce. Bake in 450°F (230°C) oven for about 14 minutes or until golden and bubbly. Sprinkle with chives.
Tips: Coral, or roe or eggs, appears as a long reddish line in female lobsters. It adds a nice rosy colour to the sauce and is considered by many to be a delicacy. Ask your fishmonger for at least one female lobster.
To save you time, many fish markets will cook the lobster for you.