- 4 live lobsters
- 2 carrots (peeled and finely diced)
- 2 sticks celery (peeled, strings removed and finely diced)
- 400 g runner beans
- for the sauce:
- 1 onion (peeled and chopped)
- 1 tblsp olive oil
- 1 clove of garlic (peeled and crushed)
- 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.