It is the best season for Brittany lobster. They have a lot of coral and prices are the lowest of the year. I am not going to discuss the difference in taste between a real Brittany lobster (Homarus Gammarus) with its american cousin (Homarus Americanus). Let's just say that blue is a tastier color. :)
Let's quickly execute the lobster. The killing is simpler (and quieter) than a corrida. A big sharp knife on the back of the head allows you to draw the blade to the tail and split the lobster in half. After the execution, you end up with two lobster halves waving at each other. Let's not get moved by this expression of nature. Let's just assume at this stage that the injury has been lethal and that we can proceed with the recipe. Add shallot, butter, put under the grill until the shell turns red.
You can keep the coral, the green thing (dark green not gray) in the head, it will turn red when cooked. You can cook it with butter and "Vin Jaune".
You can keep the claws for a later meal. Here with a "Duck Breast and Foie gras" pie from "Pain de Sucre" (watch out for a later post).
Better execution and source of the Lobster can be found at:
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