Prep. time: 15 minutes
Cooking time: 1 hour, but you can save time by making the stock in advance

(1) In this recipe, we're using only the lobster tails, removed from cooked lobsters.

(2) If you have a whole lobster, make the stock with the thorax and head; otherwise, use the shell from the tails. 

You can use 1 tail per person as a main course, or half a tail for a first course.

1. Remove the tail, legs and claws from the lobster, i.e. the sections containing the meat. Set the legs and claws aside for another use. Remove the coral and reserve.
2. In a Dutch oven, sauté the shells (thorax and head) in a little oil.
3. Add the white wine and enough water to cover the shells. Cook over medium heat until the liquid has reduced by half.
4. Strain. Return the stock to the pot and set aside.

Carrot cream

1. Sweat the carrots in butter without browning. Season, add the cream and star anise and cook until tender.
2. Drain carrots; save 8 small pieces for garnish. Place remaining carrots in blender container. Add the cream and a knob of butter. Blend and strain if necessary to obtain a smooth purée.
3. If it is too thick, thin with a few spoonfuls of stock.

Garnishes

1. Remove the rind from the honeydew melon. Cut out 8 cubes of melon the same size as the carrot pieces.
2. In a skillet, melt the butter. Once it begins to foam, add the carrot and melon cubes. Drizzle with honey. Caramelize lightly.

Lobster and presentation

1. Heat the lobster tails: bring the stock to a boil. Off the heat, immerse the lobster tails in the hot stock for 2-3 minutes, just long enough to warm them, no more.
2. Place the carrot purée in a circle in each plate. Place the lobster in the middle.
3. Garnish with the carrot pieces and melon cubes on one side.
4. Sprinkle over a little of the coral.