Remove the shell, cut each tail into 6 pieces crosswise, reserve the claw meat and discard the rest.

Its claw meat, in particular, was exceptionally rich, sweet and free of graininess.

The chunks of claw meat are large enough to sink your teeth into, but small enough to be tender.

Keep the creamy brown body meat separate from the flaked white claw meat.

They look and taste like Dungeness crabs but with more claw meat.

Cut the lobster tail into medallions and place with the claw meat on the plate.

Crack them with a hammer or nutcrackers, break them open and pull out the claw meat.

Add the claw meat to the liquid and warm it over a low flame.

Add white wine, the claw meat, the tarragon and chives.

Add the claw meat to the chest cavities, and spoon the emulsion over the lobster.