Roasted Lobster, Béarnaise Sauce, Recipe for Roasted Lobster, Béarnaise Sauce (Shellfish and Seafood, Christmas's dishes)

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Roasted Lobster, Béarnaise Sauce

	1 Prepare all the ingredients.
	2 On a cutting board, split the lobsters in two. Begin with the head...
	3 ...then the tail...
	4 ... by folding the tail backwards for an easier cut.
	5 Separate the two halves.
	6 remove the guts.
	7 Place the lobsters on a baking sheet.
	8 Add salt, pepper and paprika. Add a few knobs of butter.
	9 Bake in warm oven for about 12 minutes. When finished, keep warm.
	10 Thinly slice the shallots.
	11 Place them in a saucepan. Add the coarse ground pepper.
	12 Remove some leaves from tarragon stems and roughly crush the leaves.
	13 Add them to the saucepan along with the rest.
	14 Add the cider vinegar last.
	15 Reduce.
	16 Leave to cool a bit and add a few tablespoons of water.
	17 Separate the yolks from the whites...
	18 ... and add the yolks to the saucepan. Store the whites for some other use.
	19 On low heat, whisk making figure eights to make a sabayon.
	20 Be cautious with the heat..
	21 ...or you may end up with scrambled eggs.
	22 Clarify the butter.
	23 Once the sabayon is whisked, drizzle the butter and emulsify the sauce using a whisk.
	24 Dress on plate along with sauce on the side or in a sauce dish.