Difficulty: Intermediate
Preparing lobsters requires a gentle touch. If you're sensitive, preheat your oven to 250°C (th:8). Place the lobsters inside for 4 minutes to humanely stun them, then halve lengthwise by inserting a large knife at the thorax-tail junction and slicing down.
For a quicker method, halve them alive the same way. Gently crush the claws with the back of a knife to crack the shell without damaging the meat.
In a flat pan just wide enough for the four halves, melt 2 tbsp butter with 1 tbsp chopped shallot. Sauté lightly, then add lobster halves shell-side down. Pour over the cream, add tarragon sprigs (stems only, reserve leaves). Cover tightly and simmer on low heat for 10 minutes from the first boil.
Remove halves, draining cream back into the pan. Extract meat from tails and claws without breaking tails; reserve in a 2-liter saucepan. Keep 2 legs and half the thorax per lobster for garnish. Crush remaining shells, legs, and claws; add to pan, boil, then strain over reserved meat. Season to taste.
Refrigerate if preparing ahead. To serve, reheat gently in a bain-marie for 20 minutes or on low heat for 10. Stir in chopped tarragon leaves and pepper.
Plate two halves and claw meat per serving, nap with cream, and garnish with thorax half and two legs.
Recipe by renowned chef Roger Vergé from Les Fêtes de mon Moulin (Flammarion). A timeless French classic for special occasions.
