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LOBSTER WITH HOLLANDAISE
Ask your fishmonger to tie up the lobster. Plunge them in generously salted boiling water, when the water starts to boil again, lower the heat and simmer for 5 minutes. Take off the stove and leave to sit in the water for another 5 minutes. Drain the lobsters and when cool enough, slice them in half. Break the claws without undoing them, remove the guts from the tail and head, saving the coral and the creamy roe. Melt 2 tablespoons of butter with 1 tablespoon of thyme leaves and 1 tablespoon of rosemay leaves, in a frying pan. Heat up for a few minutes, without letting the butter foam. Season with salt and pepper, add a pinch of Cayenne pepper. Raise the lobster tails from their shells, pour under a little of the herb butter then brush the lobster meat with a little of the same butter. Blend the roe into the remaining butter, add in some lemon juice, warm up gently and spread into the lobster heads. Prepare the Hollandaise sauce. Then 20 minutes before serving, bake the lobsters in a hot oven for 12 minutes and coat with the hollandaise sauce. Gently brown the lobsters under the grill, without letting the sauce boil. Serve with the remaining Hollandaise sauce on the side.
