Flavors of QuebecPreparation time: 15 minutes
Cooking time: Under 30 minutes
+ time for the stock (2 hours, but can be prepared in advance)

Tarragon gives me an impression of lightness: lobster needs this lightness so that all its flavors can come out.

*The duck stock is made by simmering a duck carcass with onions and carrots in a litre of water for several hours until the liquid has reduced by half; strain.

1. Cook the lobster in court bouillon for 9 minutes
2. shell the lobster and set aside
3. in the meantime, sauté the shallots and ginger in hot oil for several minutes;
4. add the honey, then the vinegar and let it caramelize;
5. add the duck stock and let reduce by half;
6. season and strain the sauce;
7. add the chopped tarragon and set aside.

Presentation

1. Pour a little of the sauce into deep plates;
2. place the lobster on top;
3. serve with fresh pasta and small vegetables;
4. garnish with a sprig of tarragon.