Set aside

Set aside.At serving time, preheat the oven to 200F/90-100C/Gas 14.Carefully remove the lobsters from the court bouillon Drain thoroughly, reserving the liquid. Remove the meat from the lobster: twist each large claw off the body of the lobster. Gently crack the claw shells with a nutcracker of hammer, trying not to damage the meat. Extract the meat with a seafood fork; it should come out in a single piece Set aside Gently detach the tail from the rest of the body. With a pair of scissors, carefully cut lengthwise through the back of the lobster and extract the tail meat in a single piece. With a small knife, remove the long, thin intestinal tract running the length of the tail meat.Remove and discard the lumpy head sac, located near the eyes. Remove the pale green tomalley (liver) from the upper portion of the body cavity Remove the dark green coral, if present.

(Neither liver nor coral is used in this recipe.) If desired, carefully rinse the head and feathery antennae and, with a pair of scissors, cut the shell in half lengthwise to use as a garnish. Place all the lobster meat on a warmed platter, cover, and transfer to the oven to keep warm while finishing the broth.Finish the broth: remove and strain 500ml/16fl oz of the court bouillon, and transfer to a medium-size saucepan Warm over a low heat, and then whisk in the cream. Add the fresh ginger, lemon juice and butter, and taste for seasoning. Add the buttered vegetables, and heat until just warmed through.To serve: arrange the pieces of meat from one lobster in each of four warmed shallow soup bowls Spoon over the broth and garnish with the herbs. If desired, place the reserved lobster shells decoratively around the edges of the bowls. (Or prepare all in an elegant soup tureen and serve at the table.)GINGER SHELLFISH COURT BOUILLONMakes 4.5 litres/8 pints1 large carrot, cut into thin rings1 large onion, cut into thin rings1 celery stick, thinly sliced2 plump fresh garlic cloves30g/1oz peeled and trimmed fresh gingerbouquet garni1 level teaspoon fennel seeds1 level teaspoon white peppercorns1 segment star anise3 level tablespoons coarse sea salt500ml/16fl oz dry white wine (preferably Chardonnay)2 teaspoons white vinegargrated zest of 1 orangeIn a large stockpot, combine 4.5 litres/8 pints water with the carrot, onion, celery, garlic, ginger, bouquet garni, fennel seeds, peppercorns, anise and salt Reduce the heat and simmer gently for 20 minutes. Add the wine, vinegar and orange zest and simmer for five minutes more.

Strained, the court bouillon can be refrigerated for up to two days. Do not freeze or it could turn bitter.WHAT TO DRINK: Cooked plain, lobster likes Chardonnay, and has a special affinity with Chablis, whose honeyed flavour blends in beautifully with the sweet flesh. A very expensive Chablis will probably be too characterful, slightly overpowering the lobster. Choose a simple Chablis, ideally a ripe one with not-too-high acidity (1990, 1991 or 1992 should be a good bet) Next best would be other, not-too-oaky European Chardonnays. Australian, Chilean New Zealand and Californian ones are likely to be too fruity or too oaky. German Riesling Kabinatt and Gruner Veltliner from Austria also chime in well with the flavour of lobster. If you feel your celebration demands fizz, choose a (Chardonnay-based) Blanc de Blancs Champagne.