Bring a pot of salted water to a boil. Add the lobsters and simmer for 3 minutes.
Remove the lobsters, drain immediately. Halve them lengthwise, discard the gravel pouch in the head, collect the coral, and crack the claw shells.
Preheat the oven grill. Melt the salted butter over low heat. Arrange the lobster halves in a shallow baking dish. Season with pepper, drizzle with melted butter, and grill, basting every 5 minutes.
Meanwhile, rinse the herbs under running water and pat dry with a cloth or paper towel.
Remove the lobsters from the oven. Collect the cooking juices, transfer to a saucepan with the fresh cream, and bring to a quick boil before removing from heat.
Stir in a spoonful of caviar and some lobster coral to create the sauce.
Top each lobster half with a spoonful of caviar. Plate the lobsters, drizzle with sauce, and garnish with fresh herbs.
Serve immediately with a lobster cracker and long fork to enjoy the meat in the legs.
This exquisite dish is a creation of renowned Chef Hubert.
We recommend Kaspia caviar:
BELUGA Caviar
KASPIA Reserve
Renowned for its bright eggs in light to deep gray, with a melting, buttery, soft, and delicate texture—subtle and perfectly balanced.
The Paris-Madeleine store
7, Place de la Madeleine
75008 – Paris
01 42 65 66 21
