Remove head and cut into 2, boil well in water with white vinegar. Clean the head, trim and fry for decoration.
Remove the body of the lobster (remember to remove the gut). Cut the lobster into large cubes and fry in garlic butter. At the end of cooking, deglaze with lemon juice and add the herb mixture. Top with fresh herb mixture.
Creamed butter 100gr
Garlic puree 10gr
Viking salt 2gr
Espelette pepper 1 gr
To be added at the last minute
20gr Fresh lemon
10gr Chopped chives
10gr Parsley, chopped
10gr Tarragon, chopped
10gr Chervil, chopped
Half a grilled lemon + 1 slice to put under the lobster so that it doesn't move
Tomato bunch confit, rosemary sprig
A few drops of meat juice before serving