Take the lobster heads and chop them in big chunks. Then add a drizzle of oil to a hot pan and pan fry the lobster pieces on a high heat. You want a beautiful golden color all around. If needed scrape the bottom of the pan to remove any font before it burns.
Once you’re happy with the color the butter and let it simmer on a low heat for at least 30 minutes. Stir it every now and then.
Then transfer everything into a blender and blend it till smooth. Be sure to use a very strong blender, otherwise the motor can overheat and break.
Now pass it through a fine sauce sieve and let it drip for at least 30 minutes so you don’t waste a single drop. Do this at room temperature, otherwise it won’t work.Â
