Pink Spiny Lobster Salad with Baby Green Beans and Chanterelle Mushrooms

Season 4 1/4 quarts (4 liters) of cold water with 2 handfuls of coarse gray sea salt, fennel, peppercorns, white vinegar, and squeezed lemon halves in a deep stainless steel pan.

Bring to a boil and simmer gently for 20 minutes.

Tie the lobster tails, still attached to the shell, to a small bamboo stick to keep them straight.

Plunge the lobsters into the boiling court-bouillon, and cook at a rolling boil for 6 minutes. Remove with a slotted spoon, drain, and cut off the heads just above the tail. Collect any juice, as well as the creamy parts and the roe.

Split the heads into two lengthwise and remove the sand sac. Cool the lobsters at room temperature or in a flash freezer, but not in ice water.

Place the shells in a press and collect everything that runs out in the container with the roe and the creamy parts. Mix, strain through a fine-meshed chinois and emulsify in a double-boiler until the sauce is about the same consistency as Worcestershire sauce. Add a few drops of lemon, a drizzle of olive oil, a pinch of Espelette pepper, and freshly ground pepper just before serving. Check the seasoning.

Remove the meat from the tails and antennae.