Ask your fishmonger to fillet the soles and cut each fillet in half. Cook the lobsters in court-bouillon, shell them, and slice the flesh into medallions.
Roast the red peppers over a flame or in a very hot oven until the skins blister and char. Peel them under running water, halve, remove the stems, and slice into 2 cm strips.
Heat the olive oil in a sauté pan until smoking hot. Season the sole pieces and lobster medallions with salt and pepper, then sear them well on both sides. Add the pepper strips and continue searing for about 6 minutes total.
Degrease the pan, add the vodka, and reduce to about 1 teaspoon of liquid. Pour in the American sauce, transfer the ingredients to a plate lined with absorbent paper, and reserve.
Reduce the sauce, strain through a fine sieve, return to the heat, and whisk in the cream.
Arrange the sole, lobster, and peppers attractively on 4 preheated plates; keep warm.
Off the heat, finish the sauce by incorporating the lobster butter in pieces with swirling motions. Season with salt and pepper to taste.
Coat the ingredients generously with the sauce and garnish with chervil sprigs.
Expert tip: If lobster butter is unavailable, substitute fresh butter. You can prepare the American sauce using the lobster carcasses for authentic depth.
Joëlle’s insight: In wild mushroom season, enhance this dish with blanched and butter-sautéed chanterelles.
