Lobster with Butter

Ingredients

• 2 lobsters (each about 1 kg)
• Salt
• Pepper
• 3 tbsp olive oil
• 200 g salted butter
• 1 tsp chopped tarragon
• 1 pinch cayenne pepper
• Salt
• Pepper
• half a lemon (juice included)

Instructions

1. 1.

   Boil 10 l water. Then add the lobsters head‑first to the boiling water, one at a time so the water doesn’t cool too much and the lobsters don’t suffer for long. Cook for about 2–3 minutes, remove from pot and cut in half lengthwise with a large knife.

2. 2.

   (Pierce the top of the breast shell with the tip of the knife, then push the knife down through the shell. Tap the claws on the back of the knife to let heat reach them. Season with salt and pepper.)

3. 3.

   Then roast the lobsters cut side down in olive oil. Flip and place the meat side up into a baking tray, using maximum upper heat – i.e., the oven should have a grill salamander to set the protein quickly so the flesh stays juicy. Bake for about 8 minutes. In the meantime whisk the room‑temperature butter with an electric mixer until frothy white. Finally fold in the spices, lemon juice and tarragon. Serve the butter separately.

4. 4.

   Plate as desired with spinach and tomato cubes.