We savored this decadent dish at a small French restaurant in Brittany, but you can just as easily prepare it at home.
Yield: serves 2
- 1 large lobster
- 1⁄4 – 1⁄2 cups heavy cream
- Salt and freshly ground pepper
- Plunge lobster headfirst into a pot of boiling water for 3 minutes. Remove from pot, drain, and cut in half with a large knife. Crack open the claws.
- Place lobster halves cut side up in an ovenproof pan and pour cream into the claws and tail. Season with salt and pepper. Grill under a hot broiler until brown and bubbling.