Gratinated lobster with tomato and tarragon

Scrape the fennel with a cheese slicer into wafer-thin slices.

Peel the orange thick, cut the wedges between the membranes and collect the juice.

Pick the tender branches of the samphire.

Beat in oil, two tablespoons of orange juice, salt and freshly ground pepper into a dressing and scoop the fennel, samphire and slices of orange through it. Let the salad stand for at least half an hour, so that the fennel is softer.

Cut the tomatoes into quarters and remove the seeds and then cut the quarters into very small cubes.

Chop the olives. Mix the tomato cubes and olives in a bowl and keep them covered.

Place the defrosted lobsters on a shelf and halve them with a large sharp knife.

First place the knife with the tip in the dimple between the eyes and then cut the tail in one go.

Remove the intestines and also remove the bright red coral (fine eggs). Crunch the scissors and remove the scale from the cutting edge of the lobster. Place the lobsters with the cutting edge upwards in a roasting tray.

In a bowl, stir in the crème fraîche with the coral, paprika, finely chopped tarragon, pastis and salt and pepper.

Preheat the oven grill to the highest setting.

Spread the cream mixture over the lobster meat in the body and also into the scissors. Sprinkle the tomato mixture and the Parmesan cheese over it.

Slide the roasting pan into the middle of the oven and let the lobsters light up in 6-8 minutes and warm up well.

Place the gratinated lobsters on warm plates and serve with the fennel salad and fried potatoes.