This will be the base for the pie tee. Cut the head in half and then cut in smaller pieces. You can also crush it in a mixing bowl with a flat beater, but because I had such a small quantity I did it by hand.
Now add a drizzle of oil to a hot pan and pan fry the lobster head on a high heat. You want a nice golden color all around. This is going to take at least 5 minutes.
Meanwhile cut the shallot in half and clean it. Then slice it in thin slices. Once the lobster has a nice color add the shallot and pan fry it for 3 minutes.
After that add the tomato puree and keep on heating it for another 3 minutes. Then deglaze the pan with the water and also add the tarragon. Now let this simmer on a low heat for 30 minutes.
After that transfer everything into a blender and blend it till smooth. This takes about 5 minutes.
Once smooth pass it though a fine sieve. Using a ladle will make this a lot easier. Keep the coulis in your fridge for later.
