Lobster with Tarragon Butter and Mashed Potatoes

Method

Preheat the oven to 180 °C.
Grip the claw hinge and twist off the claws of the lobster.
Place the lobster on its back and cut from the middle out towards the tail tip with a sharp, heavy knife. Then, cut from the middle forward towards the head.
Finely chop the tarragon and mix it with room-temperature butter, salt, and pepper.
Spread the tarragon butter over the lobster tail meat.
Heat a dry skillet and cook the lobster with the shell side down for 3-4 minutes over medium heat.
Transfer the lobster halves to a greased, ovenproof dish with the shell side down, and bake in the middle of the oven for 3 minutes.
Remove the stomach sac at the front of the head and the intestine along the back. Clean the tail meat from the shell.

Peel the potatoes, cut into pieces, and cook until tender in unsalted water.
Drain the cooking water and let the potatoes steam dry without a lid until they become dry on the surface.
Mash the potatoes and stir in melted butter and cream. Whisk until you get a smooth and airy purée. Season with salt and pepper.

Cut long, thin strips of carrot, preferably with a mandoline if you have one.
Slice the leek into strips.
Bring water, vinegar, and sugar to a boil.
Add the carrots and leeks, and let them simmer for 5 minutes. Drain the brine when done.
Serve the lobster with mashed potatoes and pickled vegetables.

Tip:Feel free to save the lobster claws and use them in another dish. The lobster shells can be used to make lobster oil.