Lobster with sweetbreads & tarragon

This is a more sophisticated version of that American restaurant favourite ‘surf and turf’, which pairs lobster with steak. The subtle flavour of the sweetbreads together with that of the tarragon complements the lobster perfectly. The sauce for this dish is a basic shellfish sauce which is made like the sauce nantua on pages 102-3, using meat stock in place of some of the fish stock.