Bring a very large pot of water to a boil.
Peel the carrot and the onion, slice them and add them to the pot with the bouquet garni.
Immerse a lobster in this court-bouillon for 10 minutes, remove it and let it cool.
Repeat the operation with the other lobsters.
Shell the claws and tail of each lobster, cut the tails into sections, pat them dry and reserve the pieces.
Cut the vanilla pod in half laterally, scrape the grains with a small knife and set aside.
In a sauté pan, melt the butter and warm the chestnuts with the port over low heat.
5 minutes before serving, add the lobster pieces and the vanilla beans, stirring well so that all the elements are soaked up.
Season with pepper and serve immediately.
Happy Holidays everyone
