Lobster in French

Cut the fresh lobster into portion pieces, break or saw the shell on the legs, and remove the tentacles and antennae.

Prepare vegetable broth. For this, mix butter, carrot, parsley root, celery, leek, blanched onion, a leaf of chervil and tarragon, wine, and fish stock.

Strain.

Place the lobster pieces with its juice in a saucepan, pour in the strained vegetable broth, and cook until done.

Transfer the cooked lobster to a plate, strain all or part of the broth it was cooked in into a pot, bring to a boil, remove from heat, add pieces of butter, let the butter melt quickly, add small slices of cooked carrot, and pour this sauce over the hot pieces of lobster.