Julie & Julia - In Theaters August 7

1. For the potatoes: Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan. Add cold water to cover by about an inch and season generously with salt. Bring to a boil, lower the heat, and simmer until potatoes are fork-tender, about 5 to 8 minutes. Drain and cut any large potatoes in half. Discard bay leaf. Toss with 2 to 4 tablespoons butter and salt and black pepper, to taste. Transfer the potatoes to a serving bowl and keep warm.
2. Meanwhile, prepare an outdoor grill with a medium fire on just 1 side of the grill.
3. For the lobsters: Prepare the lobsters for grilling. (see Cook's Note below)
4. Melt the 1 cup butter over medium-low heat in a small skillet. Stir in the onion, tarragon, parsley, lime juice, salt, and cayenne. Generously spoon some of the herb butter into the tail of each lobster, the cracked claws, and the body. Keep remaining butter warm for serving.
5. Grill the lobsters shell side down with heads over the hottest part of the grill. Cover claws with disposable aluminum pans. Cook until shells turn red and the flesh is just opaque, about 10 to 12 minutes. Transfer to a serving platter and serve with the potatoes and the remaining butter for dunking the lobster meat.
   
   Cook's Note: To prepare the lobsters for grilling
   1. 1) Place the live lobster on a cutting board. Hold it by the tail. Insert the tip of a heavy knife into the cross mark in the center of the body. Push the knife through the head down to the board.
   2. 2) Split the tail through the underside of the shell to expose the meat, but leave the shell connected along the back. Gently pry the shell open.
   3. 3) Slip a skewer lengthwise through the tail into the head to keep it from curling during grilling. Remove the vein.
   4. 4) Crack the lobster claws with the backside of a heavy knife before grilling.

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