Salad:
2 lobsters – (1 1/4 lbs ea)
6 tablespoon lime juice –divided
Salt –to taste
Freshly-ground black pepper –to taste
1 1/2 cups orzo
2 tablespoon olive oil –divided
1 cup small-diced peeled red apples
1 cup small-diced blanched celery
2 tablespoon chervil leaves

Beurre Blanc Dressing:
2 tablespoon finely-chopped shallots
1 cup dry white wine
1 1/2 teaspoons ginger –minced
1 1/2 cups heavy cream
2 tablespoon unsalted butter –cut small pieces
1 tablespoon lime juice
Salt –to taste
Freshly-ground black pepper –to taste

For the Salad: Halve and clean the lobsters. Brush with 3 tablespoons
of lime juice; season with salt and pepper. Broil for 10 minutes; cool.
Remove the meat and cut into bite-size pieces.

Cook the orzo in a medium saucepan of boiling salted water until al
dente, about 7 minutes. Drain and transfer to a small bowl. Toss with
1 tablespoon of olive oil; set aside.

In a small bowl, combine the apples and the celery. Toss with the
remaining lime juice and olive oil. Season with salt and pepper. Chill.

For the Ginger Beurre Blanc Dressing: In a medium saucepan, combine the
shallots, wine and ginger. Over medium-high heat, reduce the mixture
until it’s almost the consistency of syrup. Remove from heat and
strain, discarding solids.

Replace the strained wine-ginger mixture in the saucepan. Over medium
heat, whisk in the cream; bring to a gentle boil. Whisk in butter, lime
juice, salt and pepper. Remove from heat and cool to lukewarm.

To Assemble: In a large bowl, gently combine the lobster meat, orzo and
apple-celery mixture. Drizzle with the dressing, add the chervil and
toss to coat. Serve immediately.