- 2 (1 to 1 1/2-pound) Florida spiny (whole green) lobsters, or Maine lobsters
- 2 teaspoons olive oil
- 2 teaspoons Emeril's Original Essence
- 4 (5 to 6-ounce) boned pompano fillets
- 3 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 3 tablespoons dry white wine or vermouth
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons small capers, drained
- Pinch salt
- Pinch cayenne
- 1 tablespoon chopped fresh parsley leaves
- Lemon Supremes
- Chopped Chives
- Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and blanch for 3 minutes. Transfer tongs to a large bowl filled with ice water to cool.
- When the lobsters are cool enough to handle, crack the shells and remove the meat from the tail if using a spiny lobster, and from the tail and claws if using a Maine lobster. Cut into bite-sized pieces and set aside.
- Preheat a grill to medium-high. (Or preheat the oven to 375 degrees F.)
- Combine the oil and Essence in a small bowl, and lightly rub both sides of each fillet with the mixture.
- Place the fish, flesh side-down on the grill and cook for 2 minutes. Turn the fillets 1/4 turn to make decorative grill marks and cook an additional 2 minutes. Turn and cook skin side-down until the fish flakes easily, about 4 minutes. (Alternatively, place the seasoned fish on a nonstick baking sheet and roast until golden brown and cooked through, 10 to 12 minutes.)
- Place the fish on a large platter.
- In a large skillet or saute pan, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the wine, lemon juice, capers, salt, and cayenne and simmer for 2 minutes. Fold in the chopped lobster, stir to combine, and cook until heated through, about 1 minute. Remove from the heat, stir in the parsley, and adjust the seasoning to taste.
- Top the fish with the sauteed lobster. Garnish with lemon supremes and chopped chives.
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