For 8 people :
- 8 small lobsters
- 5 kg of Le Guérandais coarse grey Guérande salt
- A few sprigs of dill
- Ground pepper
For the sauce
- 6 grey shallots
- ½ glass of cider vinegar
- ½ glass of Muscadet
- 500 g of semi-salted butter
- Le Guérandais Guérande Salt
Preheat the oven to 180°C (Mark 6)
Meanwhile, place a 2 cm layer of Le Guérandais coarse grey Guérande salt on the bottom of 8 cake moulds.
Cover the fleshy sides of the lobster tails with a piece of greased aluminium foil so that they are not in direct contact with the coarse grey salt.
Place the lobster tails on the bed of coarse salt and cover with the rest of the salt.
Place in the oven for 15 minutes.
Meanwhile, chop the shallots very finely, place them in a thick-bottomed pan and add the vinegar and Muscadet.
Bring to the boil and reduce gently and completely so that the shallots are cooked. Add the butter in small knobs, stirring all the time. Add salt and pepper if necessary, then put to one side.
At the end of the cooking period, leave the moulds to stand for 10 minutes outside the oven. Then turn them out on to the work-top, break open the salt crust and take out the lobster tails. Remove any remaining grains of salt and cut the lobster tails in half lengthways.
Place the lobster tails on warm plates and pour a little sauce inside the lobster tails and on the plate. Decorate with dill and a touch of ground pepper.