For Classic Butter-Poached Lobster:

• 2 live lobsters (1.5 to 2 pounds each)
• 2 cups unsalted butter
• 4 sprigs fresh thyme
• 2 bay leaves
• 4 cloves garlic, crushed
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper to taste

For Lobster Thermidor:

• 2 cooked lobsters (meat removed from shell and chopped)
• 4 tablespoons butter
• 1 shallot, finely diced
• 2 tablespoons all-purpose flour
• 1 cup milk
• ¼ cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh tarragon, chopped
• ¼ cup grated Parmesan cheese
• Salt and white pepper to taste

For Lobster Pasta:

• 1 pound linguine or fettuccine
• Meat from 2 cooked lobsters
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• ½ cup white grape juice (as a non-alcoholic substitute)
• 1 cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, torn
• Juice of 1 lemon
• Salt and black pepper to taste