Lobster With Shallots & Vermouth

Lay one lobster on its back. Cut in half, beginning at the head, down through the line between the claws, unfurling the tail as you cut until the lobster can be separated into two. Repeat with the second lobster. Take out the black, thread-like intestine that runs down the tail and the small whitish sac in the top of the head. Leave the greeny liver.

Twist off the big claws. Crack these open with poultry shears, a nutcracker, pestle or rolling pin. Peel away the shell and lift out the white meat, discarding the white, oval membrane in the centre of the claw. Twist off the small claws, taking care not to tear off body meat, and discard.

Scoop out the thick, white tail meat, slice and reserve it. Carefully remove the remaining lobster meat from the body, picking it over for stray pieces of shell and bone. Rinse the shells and put them on 4 serving plates.

Heat the oil in a large frying pan, add the shallots and fry gently for 5 minutes until softened and just beginning to colour. Mix in the anchovies, vermouth and pepper and cook for 2 minutes.

Add the lobster meat and crème fraîche and heat for 3-4 minutes. Stir in the lemon juice. Spoon into the shells, sprinkle with paprika and garnish with rocket.