Ingredients for 4 people : 

• 800 grams Lobster
• 4 shallots
• 250 grams butter
• 10 centilitres fluid cream
• 20 centilitres dry white wine
• 1 pinch cayenne pepper

Preparation:

1. Peel and finely chop the shallots. Sauté in a small saucepan with the white wine. Season with salt and pepper. Leave to simmer until the wine is reduced. At the end of cooking, only 4 spoonfuls of liquid should remain. Add the cream and boil for 5 minutes.
2. Whisk vigorously, gradually adding 200 grams of diced butter, then the cayenne pepper. Keep the sauce warm in a non-boiling bain-marie.
3. Bring a large quantity of water with coarse salt to the boil in a pot. Plunge in the lobsters and boil for 3 or 4 minutes. Drain them before refreshing them under a trickle of cold water. Lay them flat on a board and cut them in half lengthways. Remove the sand pockets (at the base of the head) from each half. Using a small hammer, tap each claw just enough to break the shell.
4. Preheat your oven to thermostat 7 (210°C). 
5. Heat the remaining 50 grams of butter in a large frying pan. When it foams, brown the lobster halves on the flesh side. You can then place them on the oven drip tray. Season with salt and pepper and drizzle with the butter before placing in the oven for 10 minutes. 
6. Leave the lobsters to rest for 5 minutes in the oven, which has been turned off.
7.  Serve immediately with the sauce. Serve with herb or saffron risotto.