Lobster with lobster sauce, beans and chestnuts

Place the lobsters in a plastic bag in a deep freeze at a temperature of minus 10-15ºC for two hours so that they become unconscious and die.

Immediately, immerse the lobsters in a large pan of boiling water for 6 minutes. Strain and allow to cool.

Remove the tails from the carcass and refresh in iced water.

Cook the claws and heads for a further four minutes and refresh in iced water.

Remove the tail and claw meat from their shells and set aside.

Chop the heads into small pieces with a large knife.

Heat the groundnut oil in a large saucepan. Add in the chopped lobster heads and fry, stirring, until they darken slightly.

Add the tomato paste and fry for another minute or so.

Deglaze the pan with the Cognac and white wine and cook briskly until reduced by half.

. Add the dried ceps and their soaking water along with enough water to cover the head shells completely.

. Bring to the boil and simmer swiftly for 15 minutes, topping up the water if necessary.

. Strain the lobster stock, place in a pan and cook briskly until reduced by half.

. Add the cream and boil again. Season with salt and cayenne pepper and set aside.

. Next, heat the unsalted butter in a frying pan. Add in the lobster tail meat and fry for two minutes over a medium heat.

. Add the lobster claw meat, the chestnuts, spring onions, beans and roasted pepper halves and fry for a further minute or two until everything is warmed through.

. Put the lobster tails and claws into four deep plates. Spoon the chestnut mixture around lobster meat. Add the sliced basil to the cream sauce and spoon it over the top.