Roasted Lobster, Béarnaise Sauce

Technical stages for Roasted Lobster, Béarnaise Sauce :

• On a cutting board, split the lobsters in two. Begin with the head then the tail by folding the tail backwards for an easier cut.
• remove the guts.
• Place the lobsters on a baking sheet.
• Add salt, pepper and paprika. Add a few knobs of butter.
• Bake in warm oven for about 12 minutes. When finished, keep warm.
• Thinly slice the shallots.
• Place them in a saucepan. Add the coarse ground pepper.
• Remove some leaves from tarragon stems and roughly crush the leaves.
• Add them to the saucepan along with the rest.
• Add the cider vinegar last.
• Reduce to dry.
• Leave to cool a bit and add a few tablespoons of water.
• Separate the yolks from the whites and add the yolks to the saucepan. Store the whites for some other use
• On low heat, whisk making figure eights to make a sabayon.
• Clarify the butter.
• Once the sabayon is whisked, pour the butter very slowly and emulsify the sauce using a whisk.
• Dress on plate along with sauce on the side or in a sauce dish.