A Connoisseur’s Roasted Lobster

Separate the lobster heads and tails.

Keep the creamy interior and the roe, then mix the roe with half of the creamy interior.

Split the claws to ease the meat out once cooked.

Cut 5 medallions in each lobster tail.

Warm the lobster butter in a pot big enough to hold all the lobster pieces without overlapping.

Season the lobsters with fleur de sel, then sauté and lightly brown. Turn over, add the butter, and cook for 3 minutes.

Deglaze with the cognac and then with the sherry vinegar, and reduce until dry.

Set the lobster aside on a rack and keep in a warm place.

Add the lobster stock to the pot, reduce a little and emulsify with the lobster insides. Add the minced garlic, then the mashed basil.

Roll the lobster pieces in this juice and season generously with pepper.

Bring the cooking pot to the table, serve and drizzle with some extra-virgin olive oil.