Grilled Lobsters With Calvados

Leave the lobsters in the freezer for 10 minutes until they become numb. Boil water in a large pot. Plunge the lobsters into it head first. Leave them 3 min, then drain them.

Place them on a cutting board. With a large knife, split them in two lengthwise. Remove the gray parts of the head and collect the coral in a bowl. Mix the coral with the butter. Strain the mixture through a sieve or a fine sieve. While whisking, add the calvados and the cream to the preparation and season with pepper. The consistency obtained should be creamy.

A little before serving, light the grill of the oven. Place the lobsters on the drip pan, flesh side up. Spread half of the calvados cream on the surface, then slide them under the grill.

While cooking, add the remaining calvados cream. Let cook until the surface of the lobsters is slightly colored, watching that they do not burn. Serve as soon as they come out of the oven. Our advice : Break off the claws of the shellfish before placing them under the grill but do not remove the shell pieces, they will protect the flesh from excess heat. Offer finger rinses for the comfort of your guests. Forget the scented wipes in favor of bowls filled with of fresh water and with a splash of lime juice, orange blossom water or essence of cedar essence. On the surface, let float a floret or a slice of citrus fruit.