- 2 lobsters from 1kg to 1,4kg each
- Half-salt butter
- salt pepper
- herbs of provence
- 50g of salted butter
- 50g of port wine
- 100g of fresh cream
- the juice of the two lobsters recovered after their cutting
- 80ml of Armagnac to flambé
Hop after this quick pseudo-cooking, the flesh is not cooked, just seized.
Place lobster on its back on a cutting board.
The tail will be easier to cut without the hammer.
Gently peel the flesh from the tail.
Then slip a piece of salted butter between the shell and the flesh.
Do this on all lobsters and then place more butter on the surface.
Yes yes it’s fatty but it’s terribly good ! Season with salt and pepper.
Meanwhile, strain the collected juice through a fine sieve into a saucepan.
Add the butter.
And the fresh cream.
Bring to a boil over low heat. Then set aside.
Remove the lobsters after the 10 minutes of cooking.
Here we go! You can put 2 minutes back in the oven just to caramelize the sauce slightly in the fry lick!