Bring a large pot filled with 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 the 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 well with paper towel and reserve the pieces.
Cut the vanilla pod lengthwise, scrape the grains using a small knife, collect them in a container.
In a sauté pan, melt the butter and gently warm the chestnuts with the glass of sherry.
5 minutes before serving, add the lobster pieces and the vanilla beans, stirring so that all the elements are well impregnated.
Season with pepper and serve hot.
Happy Holidays everyone
