Lobster Al Pernod

Preparation:

Preparation: Tie up the lobsters and immerse them for a moment in boiling water; as soon as they are dead, remove them (they must not boil), remove the tails and cut them in half lengthwise, including the carapace. Melt the butter in a large frying pan and let the chopped shallots dry then add the lobster tails with the carapace facing down. Drizzle with the cream, cover and cook for about 10 minutes. In the meantime, divide the heads in half and remove the coral, the sap and the creamy part. Drain the tails well, shell them (keep the shells aside) and put them in another saucepan. Add the coral, sap and creamy parts to the cooking liquid, add salt and pepper, add the Pernod and mix well. When it starts boiling, remove from the heat and pass the sauce through a sieve, dropping the proceeds onto the lobster tails. Heat everything up and finally add a little chopped parsley. Arrange half a tail with its sauce and half a carapace filled with rice pilaf on each plate. For the rice pilaf, sauté the chopped onion in the butter, add the rice, let it toast and then pour over the broth; cook in the oven for 15 minutes.