Thanks! I separate cooked the tails for 1 minute in salted boiling water, then let sit without shocking in ice water. The claws were cooked for 3 minutes. To finish, I pan roasted the tails, still in their shells, in salted butter, and reheated the claw meat off the heat. The sauce is made from the juice of the heads and some lobster stock emulsified with the coral (I only buy female lobsters), olive oil, piment d'espelette and lemon juice. There is also a reduction of lobster stock emulsified with olive oil and truffle juice which glazes the meat. The garnish is salsify which I cooked in butter and some sweetbread stock I had on hand, finished with chopped truffle, truffle julienne, and slices of caramelized salsify.