Scald the lobsters.
Recover the coral from the lobsters (females).
Mix the Madeira and the spices, brown the lobster tails, claws and heads,
Degrease, add the wine spicy, bring to a boil,
Add the water, cover and cook over moderate heat for 6 minutes.
Remove the lobsters, recover the flesh, put the shells back in the
previous cooking, let reduce by 2/3.
Add the lobster butter to the reduction, adjust the seasoning.
Purée the coral and mix with the softened butter,
Keep cold,
Rinse the salicornia and pass them in very foamy butter,
Drop a lobster in a ring on a plate (tail and legs) in the centre
of the salicornia.
Spread the sauce, garnish with the stripped chervil.
Chef Hubert's recipe
