Difficulty:[usr 2]
Cut 4 lobsters of 500 g in half using a knife, remove the nervous parts, recover the coral (in the head), season fine salt and white pepper from the mill, wash a bunch of tarragon of 10 g , reserve a few sprigs; crush the rest.
Heat 2 large thick non-stick pans (or a gratin dish), place the half-lobster halves, drizzle them with olive oil, then grill them in an oven at 210°C for 7 minutes, remove the half lobster, keep warm to finish cooking gently.
Heat 70 g of cream, add the lobster coral, salt and pepper, gradually incorporate 200 g of very cold butter, then adjust the seasoning, add the crushed tarragon.
Peel off the flesh from the shell of the lobster, place 2 half-lobster halves on a plate, pour the coral butter, add sprigs of tarragon.
This cooking method brings out the authentic taste of this prestigious treasure of the sea, the lobster. To enhance it further, tarragon will be its ideal companion. Its bittersweet flavor will brilliantly counterbalance the slightly sweet flavor of the shellfish. To make sure your lobster is a success, respect the cooking temperature and time carefully, thanks to which the shell will give the flesh the best of its precious taste.
Chef Hubert.
