1 Blanch your lobsters or spiny lobsters for 2 minutes.
2 Heat your oven to 220°(th7).
3 On your work surface, cut your "creatures" in half and place them on a baking sheet, salt, pepper and sprinkle with a little Cayenne or Espelette powder, drizzle with olive oil and put in the oven for 15 minutes.
4 Remove your baking sheet, let cool slightly then shell the tails (and claws for lobsters) without damaging the upper shell and the tail carapace.
5 In a saucepan, sweat your finely sliced shallots in a little butter, add your herbs and your white wine, salt and pepper and reduce by half then set aside.
6 Bring your béchamel to a boil then off the heat add the mustard and your reduction, blend everything together, correct the seasoning, pass through a fine sieve then sprinkle with 50g (1.75 oz) of semi-salted butter and blend for 1 minute and keep this sauce warm in a bain-marie.
7 On a large baking sheet arrange your empty shells (lobster or spiny lobster), pour a little sauce into each one then arrange your small shelled crustacean pieces (inner legs etc) add a little more sauce then arrange on each your tails and claws sliced into thin slices, coat with sauce then sprinkle with Parmesan, pour a little melted butter over it and put in the oven on grill setting for 5 minutes.
What can I say to you… simply try it!
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