|1/2 lb • dried flageolet beans, soaked 3 hours in water at room temperature (can substitute Great Northern)|
|4 tbsp • Salt|
|1/4 cup • distilled white vinegar|
|2 • Bay leaves|
|2 • 1 ¼-pound live Maine lobsters|
|• Olive oil|
|7 • shallots, peeled and diced, divided|
|11 • sprigs of thyme, divided|
|4 • Peppercorns|
|1/4 cup • White wine|
Remove the beans from their soaking liquid, place in a saucepan and cover with water. Bring them to a boil, and let simmer until al dente. Drain, and let cool on a cookie sheet lined with parchment paper.
Fill a large bowl with ice and water, and set aside.
Fill a large stockpot with water. Add 4 tablespoons salt, the vinegar and bay leaves, and bring to a boil. Add the Maine lobsters, and blanch for 3 minutes. Place in ice water for 1 minute. Remove the claw, knuckle and tail meat, reserving the shells. Cut the tails into medallions.
Heat a thick bottomed sauté pan over medium heat, add 1 tablespoon olive oil, and add the reserved lobster shells. Sauté the shells over medium to high heat until they have turned red. Add 1 shallot, 3 thyme sprigs and peppercorns, and sauté for another minute. Deglaze the pan with white wine, reduce by 2/3 and add 3 cups of ice cold water. Simmer for 20 minutes, strain out solids, and set aside.