In a saucepan, sweat the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Scrape out the inside of the vanilla bean and add the seeds to the sauce. Add the vanilla bean, broth and cream. Stir until it thickened. Simmer for 5 minutes.
Remove the lobster claws and shell them. Cut the body of the lobster in half from head to tail. Remove the meat and cut into pieces. Clean the shells and set aside. Add the lobster meat to the sauce. Adjust the seasoning.
Remove the vanilla bean.
Divide the mixture into the lobster shells. Serve with Quebec’s asparagus.
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