Oven-Roasted Lobster

Cut the lobster in half lengthwise

Remove the intestines, shell, and season the meat with olive oil and salt

Roast in a hot oven

Make a sauce with green onions, pepper, bay leaves, and vinegar

Use this sauce to prepare a beurre blanc with 4 eggs and 250g of butter

Cook the lobster shell with a little champagne, mix it with the beurre blanc, strain and taste the seasoning

Then add some fresh bay leaves, salsa, salad dressing, and simmer in a bain-marie

Serve the lobster hot, accompanied by the sauce that should be reasonably thick, and Creole rice