In a large pot boil about 4 l of water with lots of salt.
3
Add one live lobster and cover. Cook for 3 minutes. Remove lobster with tongs and return water to boiling. Add 2nd lobster & cook three minutes and remove with tongs. Place lobsters in bowl with ice to cool down.
4
Meanwhile, in a sauce pan add shallots and sweat for a few minutes at medium heat, add cup of white wine, and reduce, stirring occasionally, to about 3 tablespoons, about 15 minutes.
5
Crush the saffron threads and add to the sauce. Reduce heat to low and start adding the butter to the sauce, I tablespoon at a time, whisking until thoroughly incorporated before adding next. Add salt and pepper to taste. Keep sauce in a bains-marie.
6
Remove lobster from bowl and turn upside down and cut lengthwise from the tip of the tail through the head (you may need to use a poultry sheers to cut the tail portion of the shell). This should give you 4 half lobsters. Remove claws, gills and knuckles.
7
Add any coral or tomalley to the sauce.
8
Place lobsters shell side down on a medium hot grill and baste with butter and sprinkle with salt and pepper. Place claws, gills and knuckles. Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque. Claws, gills and knuckles shell will have turned bright red.
9
Before serving stir chopped basil to sauce, serve %BD lobster x person with some claws, gills and knuckles and place the saffron butter sauce on a ramekin to dip lobster pieces.
