2 live 1 ¾ pound hard-shell lobsters
2 tablespoons peanut oil
2 shallots (1 ½ ounces), finely diced
¼ cup bourbon or cognac
2 or 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon finely chopped chervil
1 tablespoon finely chopped fresh chives
kosher or sea salt
freshly ground pepper

Equipment: You will need a medium Chinese cleaver or large chef’s knife, a heavy oven-proof 12-inch sauté pan and tongs.