Preheat electric oven to 200 °C. Boil a large saucepan with enough salted water. Immerse lobster upside down in water, cover saucepan with lid. After 15 seconds, remove lobster.
Dismantle lobster. Brush both halves with oil, season with salt and season with pepper. In an open give at 200 degrees (gas: level 3) 15 min with the claws cook, in between brush with oil.
Remove the peel from the shallots and finely dice them. Rinse tarragon, chop, bring half to boil with shallots, crushed peppercorns, vinegar and wine. Reduce liquid by about half.
Pour the sauce through a sieve. Mix egg yolks with warm water (1), whip in lukewarm water bath until thick and foamy. Melt the butter, skim off the foam, add to the egg cream while stirring continuously. Now fold in the tarragon broth drop by drop. Season sauce with salt and cayenne, stir in remaining culinary herbs.
Stir sauce through with Parmesan to a thick consistency. Spread on lobster flats. Bake in stove for 5 minutes.
Serve lobster with lemon.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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