• 6 live lobsters

Place the lobsters in the freezer for about 1 hour to render them unconscious.

For the herb butter, peel and finely chop the French shallot.

Peel and chop the garlic. Soften the shallot and garlic gently in the olive oil. Pick the leaves from the tarragon and parsley, process them with the butter and softened garlic and shallot, season and keep at room temperature.

Remov