Prepare the lobsters as in the “Lobster” recipe. Now take them out and split them lengthwise. Heat butter in a bowl. Sauté carrots, onion, ham, celery, peeled and finely chopped tomatoes, paradeis pulp and spices. Extinguish with wine and boil away. Add Madeira, cognac, finely chopped shallot and lobster halves. Cover, shaking the Reindl, make the lobsters until the meat feels firm. Remove the lobsters and carve. Tap the claws open. Arrange on warmed platter with some of the claws. Boil the stock, adding a little meat extract. Add finely chopped aromatic herbs and butter flakes. Pour the finished sauce over the lobsters.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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