Scald the lobsters and cut them in 2,
sprinkle with a drizzle of olive oil, put in the oven,
finely chop the shallots , put in a saucepan,
grate the zest of half a lemon, add the butter and cook for 2 minutes over low heat
scrape the inside of the vanilla pods over the saucepan,
add lemon juice and the chopped herbs, cook for 1 minute,
add the cream, heat for 2 minutes,
coat each lobster half with the sauce, glaze in the oven,
serve with creole rice,
decorate with sprigs of vanilla.
One of my recipes developed one evening by the pool at Guanahani in St Barths, during a cooking class at St Barth Cooking School.
