Lobster with butter sauce

Bring a large pan of water with plenty of salt to the boil and boil the lobsters for 4 minutes. In the meantime, remove the apple's core with the apple drill and cut the apple into thin slices. Cut the slices into thin strips and the strips into small cubes. Drizzle with 1 tbsp lemon juice.

Scoop the lobsters out of the pan and allow to cool. Meanwhile cut the celery into small cubes. Mix with the apple and season with salt and pepper. Heat 10 g butter in a frying pan and fry the shallot over low heat 3 min. Meanwhile, remove the armor from the lobsters and cut the tails into cubes of 1 cm. Mix with the meat from the scissors and legs.

Add 2 tbsp lemon juice to the shallot and warm for a moment. Add the crème fraîche and beat the rest of the butter from the heat block by block. Season with salt and pepper and possibly more lemon juice. Divide the lobster over 10 small bowls. Sprinkle the apple and celery over it and serve with the butter sauce.