2 sticks celery (peeled, strings removed and finely diced)
400 g runner beans
for the sauce:
1 onion (peeled and chopped)
1 clove of garlic (peeled and crushed)
1 tblsp olive oil
100 ml brandy
400 ml water (approx)
100 g fresh tarragon (chopped)
100 g butter
Bring a large pot of salted water to the boil, and cook each lobster one at a time with a lid on the pot. Cook for 4 minutes each then plunge the cooked lobster into a bowl of iced water. Repeat this process for each lobster making sure that the water is boiling for each lobster.
Take the lobster meat from the shell of the tail and the claws an set aside. Put the lobster shells in a large saucepan, with the chopped onion, vegetable trimmings and garlic. Drizzle a little olive oil into a the saucepan and fry for a few minutes. Add the brandy and pour over enough water to cover the ingredients. Bring to the boil and simmer for 20 minutes and strain.
Bring a pot of water to a boil and blanch the runner beans in the water on a high heat for about 3-4 minutes, take care not to overcook, the runner beans will be brightly coloured and still crisp. Remove and immerse immediately in cold water to prevent them cooking further.
In another saucepan, put the cooked lobster meat along with the diced vegetables and pour in a ladle of the lobster stock, the tarragon and butter. Season to taste. Simmer until the lobster is fully cooked, which should take around around 4 minutes. Remove the lobster with a slotted spoon and put into a deep bowl. Turn the heat up on the sauce, boil until it thickens a little and pour over the lobster. Reheat th beans and place alongside and pour the lobster sauce over everything. Serve immediately.