This dish is a family favourite and one of the best ways to enjoy lobster. Simple but delicious, it's often on the menu at Le Gavroche and can be served as a starter or a main course.

 

Ingredients 

250ml dry white wine
4 slices of lemon
1 tbsp white peppercorns
3 tbsp sea salt
4 450-500g lobsters
1 bay leaf 1
Sprig of thyme

For the garlic butter
250g butter, at room temperature
6 garlic cloves, finely chopped
1 medium shallot, finely chopped
6 tbsp parsley, chopped
Salt and pepper
1 tbsp Pernod

For the Béarnaise sauce. makes about 175ml
250g unsalted butter
2 shallots, finely chopped
3 tbsp fresh tarragon
3 tbsp white wine vinegar or tarragon vinegar
1 tsp crushed white peppercorns
4 egg yolks
2 tbsp fresh chervil

 

Method

  • Pour 4 litres of water into a large pan, add the wine, lemon, herbs, salt and peppercorns and bring to the boil. Kill the lobsters by piercing their heads with a large pointed knife, then place them in the pan and boil for 8-10 minutes, then leave to cool in the water for 10 minutes.

  • Remove the lobster and place on a rack for at least an hour to cool completely. Meanwhile, make the garlic butter by mixing all of the other ingredients into the soft butter.

  • Now remove the claws from the lobsters and crack open to collect the flesh. Split each lobster in half lengthways, remove the grit sac and intestinal tract. Gently pull out the flesh without detaching the head. Smear a little garlic butter into the shell ,then place the flesh back, putting the claw meat in the head cavity. Smear more garlic butter on top. Bake in a hot oven, 220°C/gas mark 7, for 8-10 minutes. Put on a serving dish and spoon over more simmering garlic butter. Serve immediately with Béarnaise sauce.

  • For the Béarnaise sauce, clarify the butter by melting the butter in a small saucepan over low heat until it foams. Spoon off the foam and leave the butter to settle. Remove the clarified butter with a ladle, discarding the whitish residue in the bottom of the pan. Set aside.

  • Put the shallots into a shallow pan with the tarragon, vinegar, pepper and 1 tablespoon of water. Boil to reduce by half. Remove from the heat and leave to cool.

  • When cold, put the vinegar mixture in a double boiler, add the egg yolks and whisk until the yolks are light and creamy, taking 8-10 minutes. Do not let the mixture get too hot, otherwise the eggs will scramble.

  • Remove from the heat and, whisking continuously, gently pour in the clarified butter. Season and add the chervil just before serving with the lobster.