To Prep the Lobsters
Place the lobster on a chopping board, place the tip of a knife on the top of the lobster head in in the center and in between the eyes.
In one quick motion, drive the knife into the head until you reach the chopping board, then bring the knife down cutting the head in half.
Rotate the lobster 180 degrees and cut the tail in half, leaving the lobster intact.
Remove the claws from the lobster, and intestine running down the lobster tail and discard.
Using a spoon, remove the offal from the lobster head, wipe the insides of the head to remove as much as possible using a paper towel. Reserve in the fridge.
To Cook the Claws
In a steamer, cook the lobster claws for 6 minutes and then plunge into ice water to stop the cooking.
Using the rolling pin, carefully crack the lobster claw shells and remove the meat, keeping as large chunks.
Cut the claw meat into approximately 2cm pieces and reserve in the fridge.
To Make the Mayonnaise Emulsion
In a pan, gently warm the fish stock and white soy.
Whisk the butter into the warm stock, little by little, to emulsify.
Then whisk in the mayonnaise and lemon juice. Remove from the heat and set aside until serving.
To Serve
Place the lobster halves on a tray. Spread roughly 25g of butter on top of each tail and place under a pre-heated grill for 5 minutes or until cooked.
In a saucepan, melt 30g of butter and sweat the white onion. When softened, add the emulsion and cooked crab claw meat.
Gently warm through and finish with the chopped tarragon.
Sprinkle the lobster tail with salt and place on a plate. Spoon the claw meat and sauce into the head of the lobster and a little sauce over the tail.
Finish with cracked black pepper and serve.
