Oven-Roasted Lobster with Tarragon Coral Butter and Fresh White Pepper – Chef Hubert's Signature Recipe

• 4 lobsters (500 g each)
• 1 small bunch tarragon
• 2 tablespoons olive oil
• 70 g fresh cream
• 200 g butter
• Freshly milled white pepper
• Salt

Difficulty: Medium

1. Halve 4 lobsters (500 g each) with a sharp knife, remove the digestive tract, and extract the coral from the heads. Season the halves lightly with fine salt and freshly milled white pepper.
2. Wash the tarragon bunch (about 10 g), reserve a few sprigs for garnish, and finely chop the rest.
3. Heat 2 large thick-bottomed non-stick pans (or a gratin dish). Place the lobster halves shell-side down, drizzle with olive oil, and roast in a preheated oven at 210°C for 7 minutes. Remove and keep warm to finish cooking gently.
4. In a saucepan, warm 70 g fresh cream, stir in the lobster coral, salt, and pepper. Gradually whisk in 200 g very cold diced butter until emulsified. Adjust seasoning and fold in the chopped tarragon.
5. Remove the lobster meat from the shells, arrange 2 halves per plate, spoon over the tarragon coral butter, and garnish with reserved tarragon sprigs.

This oven-roasting technique unlocks the lobster's true oceanic essence, while tarragon's bittersweet notes perfectly balance its subtle sweetness. For flawless results, adhere precisely to the temperature and timing—the shell infuses the flesh with unparalleled flavor.

Chef Hubert