If using live lobsters, to de-shell the meat, separate the claws and tail from the body. In boiling water, cook the tails for 2 minutes and cool them down in ice water. Cook the claws for five minutes and then cool in ice water. Time this step with a stopwatch to ensure a proper cook.
When cold enough to handle, crack the meat out of the shell and reserve for grilling.
Coat lobster meat in canola oil and season with salt and pepper. On preheated grill with the cover closed, cook lobster until it is just cooked through (approximately 2-3 minutes). Immediately reserve the cooked lobster in a small bowl with the butter and cover with plastic wrap to maintain heat.
While the lobster is hot-holding, tempura fry the ramps or scallions in 350° canola oil by dipping the white part into the tempura batter and by holding the green part while the white battered side is dipped in the oil for 10 seconds. After 10 seconds, you can let go of it and let it continue to crisp in the oil. When battered section turns golden brown, remove it from the oil and season it with a little salt and pepper. Be sure to have in a larger sized pot for safety sake and use a thermometer to ensure accurate temperatures. Reserve on a piece of paper towel.
To plate, arrange a spoon or two of the yogurt sauce in the middle of the plate. Place half a grilled tail and one claw in the center of the sauce and spoon some of the fresh cooked peas around the lobster. Be sure to cook the peas all the way through.
Place fried ramps on top of lobster and garnish with either fresh chives or micro celery.
Champagne-Chive Yogurt Sauce:
Combine the Champagne and chives with a little salt and pepper and lightly fold into yogurt until homogenous.
Recipe courtesy of Bill Brodsky, former executive chef, at the Wequassett Resort & Golf Club. This appeared in the May 2011 issue of Cape Cod LIFE.