Defrost 2 boiled lobster tails. Remove the shell. Slowly bake the shell in 50g salted butter with 2 sprigs of lavas, 2 sprigs of tarragon and 3 cloves of garlic. Put trough a sieve after 30 mins.
Warm 250g chicken stock with 50g cubed reblochon cheese and a splash of double cream. Use the stick blender to create a foamy sauce
Softly warm the lobster meat in the butter.
Serve as shown with broad beans and truffle potato
(Based on a Blendbrothers recipe)
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from simple food, looking good
Lobstertail, broad beans, reblochon sauce Recipe
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