Lobster with Sauce Choron and Tarragon

4 servings • 45 minutes • 60°C.

1. First make the Sauce Choron. Put the egg yolks, salt and sugar in a blender and mix. In a small bowl squeeze the lemon juice, wine and vinegar together with the shallot and boil until the liquid is reduced by half.
2. In another pan melt the butter to a boil. Turn the blender on again and slowly pour in the reduced liquid and the melted butter.
3. Once all the butter is added, pour the Hollandaise into a bowl and then add the puréed tomatoes and tarragon to make the Sauce Choron. Cover with fresh film and keep somewhere warm.
4. Plunge a pointed knife into the cross on the top of the lobsters' heads to kill them instantly. Remove the claws and remove the head (4 lobsters of about 700 g each).
5. Boil a large bowl of salted water. Put the lobsters in for 3 minutes and immediately tip into a bowl of ice. The claws are removed after 4 minutes and placed in the ice with the body.
6. Preheat the water to 60 degrees.
7. Crack the claws, extract the meat (in whole pieces) and place in a vacuum bag. Remove the meat from the lobster bodies and place in a separate bag. Add a little clarified butter to each bag together with a few sprigs of tarragon and season with salt and black pepper. Vacuum seal and cook in a water bath for 10 minutes.
8. Heat a pan with a little Ghee, add 200 g spinach and cook until it begins to soften. Season to taste.
9. Remove the lobster from the water bath. Place a little spinach in the center of each plate and set the lobster on top of the spinach. Spoon some sauce around the sides and garnish with rosemary. Serve immediately.