1. Heat the oven to 425°F (220°C). This corresponds to a quick or hot oven, which suits the brief finishing time called for by Farmer.
2. Split the live lobster in half lengthwise with a sharp, heavy chef's knife. Work swiftly; this is the most humane method available without specialist equipment. Remove and reserve the liver (tomalley) separately.
3. Place the split lobster cut-side up in a large 12-inch (30 cm) oven-safe skillet or sauté pan (period term: 'omelet pan'). Sprinkle with the finely chopped onion (about 30 g) and a few grains of cayenne pepper.
4. Cook over medium-high heat on the stovetop for 5 minutes, until the cut flesh has turned opaque and white at the edges and the onion has softened and turned translucent.
5. Add 1/2 cup (120 ml) Tomato Sauce II and cook, stirring occasionally, for 3 minutes, until the sauce is bubbling and slightly reduced and has taken on an orange-red tint from the lobster.
6. Add 2 tablespoons (30 ml) sherry wine, cover the pan, and transfer to the preheated 425°F (220°C) oven. Cook for 7 minutes, until the lobster shell is bright red throughout and the thickest part of the tail meat is firm and opaque when tested with a knife tip (internal temperature of tail meat should reach 140°F / 60°C).
7. Remove the lobster from the pan and keep warm. Combine the reserved liver (tomalley) with 1 tablespoon (15 ml) sherry wine, 2 tablespoons (30 ml) Tomato Sauce II, and 1/2 tablespoon (7 g) melted butter in the same pan over low heat. Heat for 2-3 minutes, stirring gently, until the mixture is just warmed through and the butter is fully incorporated — do not boil.
8. As soon as the sauce is heated, strain it through a fine-mesh sieve to remove any fibrous liver solids, then pour immediately over the plated lobster. Serve at once.
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