Removing the lobster tail

Treat the lobster as previously described. When it is cooked, cut the membrane that attaches the head to the tail with an 18-cm knife by plunging it through the membrane. Taking the knife in a circular motion, angled against the shell on the head, cut around the tail until it can easily be removed.

With your fingers or with a spoon, remove the mustard from the head and reserve. The mustard may be mixed with double its volume of cream and used to thicken soups or sauces. It freezes well but will acquire a taste of ammonia if left unrefrigerated for longer than an hour or so.