Anthony Sargeant is fortunate to be able to buy fresh lobster. This is the final stage of the last two posts. It is a classic dish (some would say almost ‘retro’ but none the worse for that) named after the restaurant close to the Paris Opera where it was first prepared in the 19th century. It needs care to keep the sauce delicate in relation to the subtle taste of the lobster. This one was delicious – well worth the effort of preparing from scratch.