recipe from Philippe Legendre

Roasted ‘Grandma style' Brittany Lobster

for 2 persons

Ingrédients

1 lobster (1kg)
Olive oil
1 bunch of chives, finely chopped
1 bunch of tarragon, finely chopped
1 quick pour of Gosset Champagne
1 quick pour of Frapin Cognac
150g of rich fresh cream
1 tablespoon of Dijon mustard
1 shallot, finely chopped
50g butter
Salt, pepper

Méthode :

1. Cut the lobster, vertically, in two. Take out and throw away the translucent part inside the head.

2. Along the meat of the tail take away the black lines (which are the intestines), any eggs and also any watery liquid that flowed out during the cutting. Put these 3 elements in a bowl. Salt and pepper the lobster.

3. Heat a teflon frying pan. When very hot put in the olive oil and the lobster (meat side down). Press down with a spatule the lobster against pan. All this for 3 minutes.

4. Put lobster on the side, meat side up. The oven has already been pre-heated for 15 minutes at 220°C.

5. In a bowl add the intestines, eggs, lobster liquide and the above remaining ingredients. With a fork, smash, turn, and beat this mixture. Salt and pepper.

6. With a hammer crack open a bit each claw. Bake the lobster for 10 minutes. Take out the lobster and sauce it with half of the mixture. Back in the oven for 10 minutes. Then, take lobster out again and sauce it with the remaining mixture. 7. Bake for another 15 minutes. Serve immediately with a cold Gosset Champagne Grande Reserve.