This fresh, flavorful lobster salad couldn't be easier to make or more elegant. Barely cooked lobster flesh is combined with a dressing similar to creme fraiche. The salad is served mounded in Boston lettuce leaves, which add an appealing crunch. You can use the cooking liquid, lobster juices, and bodies to make a tasty lobster bisque.

2 live lobsters (each about1 1/2 pounds)
3 cups water
1/4 cup heavy cream
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
2 teaspoons finely chopped fresh tarragon, plus a few fresh tarragon leaves, for garnish
1 head Boston lettuce, leaves separated, washed, and dried

Put the lobsters and the water in a large pot, preferably stainless steel, and cover tightly. Bring the water to a boil over high heat, then reduce the heat and boil the lobsters very gently, covered, for 5 minutes. Set the pan aside off the heat, still covered, and cool the lobsters in the cooking liquid for 30 minutes.

Remove the lobsters from the broth; reserve the broth. Break off the lobster claws and tails and remove the meat, reserving any juice that comes out and adding it to the broth. (You should have about 12 ounces meat, about 3 cups broth, and the shells.) Set the meat aside. Discard the shells from the claws and tails and keep the bodies. Lift the shells from the bodies and discard. Break each body, with the small legs attached, into 2 or 3 pieces. Put these pieces in a container with the lobster broth and refrig­erate (or freeze) for later use in making the Lobster Bisque.

Whip the heavy cream in a medium bowl for about 30 seconds, just until soft peaks form, then stir in the sour cream, salt, pep­per, lemon juice, and chopped tarragon. Add to the reserved lobster meat and toss gently to coat the lobster with the dressing.

Arrange a few of the lettuce leaves in each of four shallow glasses or glass bowls, so that they form a nest. Spoon the lobster salad into the center, decorate with a few tarragon leaves, and serve.