Lobster Thermidor with Caviar Potatoes

Brush 4 potatoes of the same size under cold water, dab dry, wrap individually in aluminum foil. Bake on the lowest rack in a heated oven at 220 °C for about 50-60 min. Boil salted water in a large saucepan. Place 2 tk lobsters one at a time, head first, into the bubbling water. After about 5 to 6 min, remove, cut in half lengthwise, strike claws with a kitchen knife, remove lobster meat in body from shells, cut into slices and return to shells one more time Dismantle lobster 1 tbsp olive oil Drizzle meat Preheat oven to 200 °C. Heat 20 g of butter in a saucepan, chop 2 shallots, add – roast until light yellow, add 200 ml of dry white wine – boil until soft 100 g of butter in a saucepan, pour through a sieve lined with paper, clarify 4 fresh yolks (size M) in an ovenproof baking dish, shape, add 50 ml of dry white wine, beat in a hot water bath until an airy cream is formed, remove the baking dish from the heat, add the clarified butter and shallot butter by teaspoonfuls season with ground pepper season with a little lemon juice season with Worcestershire sauce spread the egg cream evenly over the lobster halves, place on a baking tray and do not put in the oven until the last few minutes of cooking the baked potatoes lobster 5 to 8 min. gratinate Remove potatoes, score deeply crosswise with foil, then

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