Heat salted water in a pot. Bring to the boil, drop the lobsters in, simmer for 3 minutes.
Remove from water, drain immediately. Cut them in half lengthwise and discard the pouch in the head that contains gravel, collect the coral, then break the shell of the claws.
Turn on the grill part of the oven. Melt the salted butter over low heat. Place the half-lobsters in a hollow baking dish. Season them with pepper, drizzle them with melted butter and bake just under the grill. Let them cook, basting them every 5 minutes.
Wash the herbs under running water, dry them on a cloth or absorbent paper.
Take the lobsters out of the oven. Collect the cooking juice, pour it into a saucepan with the fresh cream. Give a frank, but short boil, remove from heat.
Incorporate into this hot sauce a small spoonful of caviar and a little coral from the lobsters.
Place a spoonful of caviar on the half-lobster. Arrange them on plates, add the sauce and the herbs.
Serve immediately, with a lobster claw and a long fork, essential to taste the lobster meat hidden in the legs.
A creation of Chef Hubert.
I recommend a Kaspia caviar:
BELUGA Caviar
KASPIA Reserve
It is distinguished by the brightness of its eggs, also light gray to deep gray in color and their melting, buttery, soft and delicate texture, all in subtlety and great balance.
The Paris-Madeleine store
7, Place de la Madeleine
75008 – Paris
01 42 65 66 21
Kaspia.com
