Remove the meat from the fridge half an hour before starting to cook. Blanch the meat for 10 minutes in lightly salted water and rinse with cold water. Bring the veal stock to the boil, add the meat and the whole vegetables, season to taste with Guérande salt and simmer gently for 45 minutes. Leave the meat to cool in the cooking liquid. Remove the meat from the liquid, sieve and separate from the vegetables.
Boil the stock down to 1.3 of its volume, add the crème frâiche and reduce again. Steam the lobsters, crack them open and portion out the meat. Cut the vegetables in half and heat them up with the meat and the lobster in the remaining stock.
Drain, arrange on a deep plate and pour over the remaining sauce. Garnish with the flat-leaved parsley. Chicken quenelles can be served as an accompaniment, if desired.
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