Preparation

1. Preheat oven to 180°C (Th. 6)

2. Meanwhile, place a 2 cm layer of Le Guérandais coarse grey Guérande salt in the bottom of 8 cake moulds.

3. Wrap the meat side of the lobsters with a piece of buttered aluminum foil to prevent it from coming into direct contact with the coarse gray salt.

4. Place the lobsters on the bed of coarse salt and cover with the remaining salt.

5. Bake for 15 minutes.

6. Meanwhile, finely chop the shallots and place in a heavy-bottomed saucepan. Add the vinegar and muscadet.

7. Bring to the boil and reduce gently until the shallots are cooked. Add butter in small knobs, stirring constantly. Season with salt and pepper and set aside.

8. Once cooked, leave the mussels to rest for ten minutes outside the oven. Turn the mussels out onto the work surface, break off the salt crust and remove the lobster tails. Remove the remaining grains of salt and cut the lobster tails in half lengthways.

9. Place the lobster tails on the warmed serving plates, pour a little sauce inside the lobster and over the plate. Garnish with dill and a twist of the pepper mill.