Ingredients
- 2 x 800g–1kg (1lb 12oz–2lb 4oz) live lobsters
- 30g (1oz) unsalted butter, softened
- 2 small shallots, halved and finely diced
- 1 garlic clove, peeled and grated
- pinch of chilli flakes
- 125ml (4fl oz) double cream
- 2 tablespoons chopped tarragon, plus extra for sprinkling
- 1 teaspoon Dijon mustard
- 12 asparagus spears
- 1 handful of white breadcrumbs
- 25g (1oz) hard sheep’s cheese (such as pecorino), or Parmesan, finely grated
- extra-virgin olive oil
- 2 or 3 thyme sprigs, leaves picked
- salt and freshly ground black pepper
Method
Prepare your lobsters for cooking by putting them in the freezer for about 35–40 minutes. This puts them to sleep and is far more humane than dropping them directly into boiling water.
Meanwhile, place a large frying pan over a medium heat. Add the butter and, when bubbling, add the shallots, garlic and chilli. Season, then cook, stirring regularly, for 8–10 minutes or until the shallots are soft, but not coloured. Add the cream, tarragon and mustard and 2–3 tablespoons of water. Bring the liquid up to a gentle simmer, then take the pan off the heat, season again to taste, and set aside.
Bring a very large pan of salted water to a rolling boil. Add the asparagus and cook for 1–2 minutes, then remove with a slotted spoon and set aside. Remove the lobsters from the freezer and drop them into the same water. Cook for about 1 minute for every 100g (3½oz); about 8–10 minutes. Once cooked, remove and allow to cool.
Put one lobster on a board with the head towards you. Place the tip of a sharp, heavy knife on the cross at the top of the head. Press down, cutting through the head, and pull the knife towards your body. Turn the lobster around so that the tail is facing you. Cut from the split in the head down through to the tip of the tail in one, firm motion, keeping your blade central. Repeat with the second lobster.
Heat the grill to medium. Remove the tail and claw meat, roughly chop it and add it to the warm cream along with the asparagus spears. Tumble everything together, taste, and season if you need to.
Pile the lobster, asparagus and tarragon cream back into the lobster shells. Combine the breadcrumbs with the cheese and a trickle of olive oil. Sprinkle the mixture over the filled lobster, scatter over the thyme and a little extra tarragon and place under the grill for 3–4 minutes, or until golden and bubbling. Serve with a salad dressed with lemon and olive oil.
