Lobstertail, broad beans, reblochon sauce

Defrost 2 lobster tails. 

Bring 1 liter water to the boil with some lovage,  a few sprigs of tarragon, a halved onion, some slices of carrot and a clove of garlic. Simmer for 15 mins.

Warm 150g chicken stock with 50g cubed Reblochon cheese and a splash of double cream. Use the stick blender to create a foamy sauce

Cook the lobster tails in the broth, 1 min per 30g lobster.

Serve as shown with broad beans and truffle potato

(Based on a Blendbrothers recipe)

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