By Ian McAndrew
At first sight this may appear to be an unusual combination, but the richness of the sauce enhances the strong flavour of the lobster. It is best to use a good quality red Burgundy for the sauce rather than any old cooking wine; the better the quality of wine, the better the finished sauce will be.
Using a heavy knife, cut through the heads of the lobsters in one swift movement. Pull away their tails and claws, and remove and discard the gritty sac from just behind the eyes. Roughly chop up the bodies and any co