Preparation:

1. Rinse the herbs and pat them dry. Place the herbs and 1 teaspoon salt in a mortar and crush coarsely. Drizzle in the oil while continuing to pound the herbs. Continue until all the oil is incorporated. (If you do not have a mortar and pestle, pulse the herbs and salt in a food processor fitted with the metal blade until the herbs are coarsely chopped. With the motor running, slowly pour in the oil.) Pour the oil into a small bowl and cover tightly. Store the oil in a cool place, but not in the refrigerator unless absolutely necessary, until the oil is fragrant, 2 or 3 days. 2. Heat a large kettle of salted water to boiling. Add the sliced lemon. Plunge the lobsters into the boiling water head first. Cover the pot, making sure the tail is submerged, and reduce the heat to low. Cook lobsters until centers of tails are opaque, about 7 minutes. Remove the lobsters to a colander with tongs and leave the pot over heat. Drain lobsters thoroughly and cool to room temperature. 3. Add the shrimp to the simmering water and remove the pot from heat. Let stand until shrimp are opaque white in their thickest part, about 2 minutes. Turn the shrimp into a colander, drain thoroughly and cool to room temperature. 4. Twist off tails from lobsters. Place flat side down on a cutting board and cut in half lengthwise with a heavy knife. Remove dark intestinal vein from top side of tail. Twist off claws and crack large part and both joints with mallet. Thoroughly rinse out lobster claws and tails and the shrimp around them. Scatter the lemon wedges aver the shellfish. Drizzle a little of the herb oil over the shellfish and serve the remaining oil separately.
Per Serving: 461 Calories (58.2% from fat); 30g Fat (4g Sat, 20g Mono, 3g Poly); 44g Protein; 4g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 739mg Sodium.  Food Exchanges: 6 Lean Meat; 5 1/2 Fat.