Difficulty:[usr 2]
Heat salted water in a pot. When boiling, dip the lobsters in (if you are sensitive, knock them out before) let simmer for 3 minutes.
Remove them from the water, drain them immediately. Cut them in half lengthwise, remove and discard the pouch in the head that contains gravel, then break the claw shells.
Turn on the grill part of the oven. Melt the butter over low heat. Place the lobster halves in a deep baking dish. Season them with pepper, drizzle them with melted butter and bake just under the grill. Let them cook, basting them every 5 minutes.
Run the herbs under running water, then pat them dry with paper towel.
Remove the lobsters from the grill. Collect the cooking juice, pour it into a saucepan with the fresh cream. Bring to a boil, then remove from the heat. Add to this hot but not boiling sauce a small spoonful of caviar and a little lobster coral.
Place a spoonful of caviar on the half-lobster. Arrange them on a plate, add the sauce and the herbs.
Serve immediately, with a lobster claw and a long fork, essential to taste the lobster meat hidden in the legs.
