Roast Lobster with Pink Butter Sauce (Langouste Rôtie au Beurre Rose Hostelleries Saint-Roch)

Into a large kettle of boiling salted water plunge the lobster and boil it, covered, for 2 minutes. Transfer the lobster with tongs to a buttered baking dish and with kitchen shears cut down the back of the shell without piercing the flesh.

Sprinkle the lobster with salt and pepper, brush it with the butter, and sprinkle it with the herbes à tortue.

Roast the lobster in a preheated moderately hot oven (375° F), basting it frequently with the pan juices, for 12 to 15 minutes, or until the flesh is firm.