LOBSTER WITH PEACH COLESLAW

Steps:

• To prepare coleslaw: In a medium bowl, combine yogurt, sugar, lemon juice and ginger. Add peaches, and season to taste with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.
• To prepare lobster: Preheat oven to 300 degrees. Place a rack in a large steamer (or a roasting pan filled with an inch of water) and bring water to a boil. Steam lobsters for 4 minutes. When lobsters are cool enough to handle, carefully remove meat from knuckles and claws so that meat remains intact. Break tails from bodies. Leaving tails in shells, cut tails in half lengthwise.
• Mix maple syrup with lemon juice, and set aside. Massage meat with olive oil, and season with salt and pepper to taste. Place in a glass baking dish with tail meat facing up. Bake for 4 minutes, or until meat has turned white and is no longer transparent.
• To serve, put egg yolk through a sieve, and dry it for 10 seconds in a microwave oven on high. In center of each of four plates, place a portion of peach coleslaw. Sprinkle coleslaw with egg yolk and chives. Remove lobster tails from their shells, and rub lobster with a little more olive oil. Arrange a lobster claw, knuckle and half a tail around coleslaw. Drizzle with maple syrup mixture, and garnish with chervil and curly parsley.