Cooking the lobsters

1. Plunge them into boiling water with some aromatic vegetables for six minutes and then refresh them in cold water

2. Cut the lobster tails into four pieces with the shell

3. Cut the heads in half lengthwise

4. Remove the coral

Potato purée

Cook the potatoes, boil the milk and mix it with the potatoes, add the butter, salt and some vanilla

Sauternes sauce

Reduce 200cl of Sauternes by half, stir in a soup spoonful of thick cream and add the beurre manié to thicken slightly.

Assembly

- To the coral add 10g of lightly salted butter, one teaspoonful of very fine breadcrumbs, and one spoonful of chopped tarragon.

Stuff the lobster heads with this mixture and grill them.

- Very briefly pan fry the pieces of lobster tail, the claws (shell removed) and the baby leeks.

- Arrange the pieces of lobster tail, claws, head, with the leeks and some quenelles of the potato-vanilla purée; coat with the sauce.