Cut the lobster tails into thick slices. Put the pincers to one side and coarsely crush the rest.
Melt the butter, add the finely chopped shallot onions and diced tomatoes and cook until softened.
Pour in the Banyuls and peppercorns, reduce and add the cream.
Destalk the green beans and cook in salted water until slightly crunchy.
Heat a small amount of grape seed oil in a casserole dish, add the rest of the butter followed by the lobster slices and then the pincers, slightly broken.
When the butter is brown, put the dish in the oven (200°C) for around 2 minutes.
Remove the lobster pieces and dab dry with kitchen paper.
Steam the green beans, season and then arrange in the
centre of 4 plates.
Place one shelled lobster in each plate and coat the
plates with the sauce. Decorate with the chervil.