Wash the lobster in cold water.

Pierce the head with the pointed end of a knife so as to kill the lobster, then cut the tail from the head. Remove the claws from the body and crack them so that the flesh can be easily removed when cooked.

Cut the tail into its natural sections and divide the head lengthways.,

Discard the sac from the head end; remove the coral and creamy parts and mix with the butter to make the lobster butter.

Heat the oil in a shallow pan, add the pieces of lobster and cook until it turns red. Add the brunoise of vegetables and crushed garlic, cover with a lid and allow to sweat until the vegetables are soft.

Add the brandy and flambe. Add the white wine, fish stock, tomato puree, tomato concassee and seasoning. Bring to the boil, skim, cover with a lid and cook gently for 15 minutes; do not overcook.

Remove the lobster, take out the flesh from the shell and place it into a timbale, keeping it hot.

Reduce the cooking liquid by half, remove from the heat and add the lobster butter, using a shaking action to form a light coating consistency.

Coat the lobster with the sauce and decorate with the tips of the lobster head and the tail, spread to give a butterfly effect. Sprinkle with the freshly chopped parsley and tarragon and serve the timbale on a round flat dish with a dish paper, optionally accompanied with a timbale of pilaff rice.