Take the lobster roast out of the refrigerator 1 hour before searing so that the core of the meat reaches room temperature. Wash the meat and pat dry.
Half an hour before frying, mix the onion, 1 tablespoon oil, tomato paste and herbs, season well with salt and pepper. Spread about a third of this herb paste on a flat plate (or large plate) the length and width of the roast. Place the plate in the lower third of the oven on the wire rack and heat the oven to 80 °. If possible, check the temperature with an oven thermo.
For frying, heat the remaining oil in a pan and fry the meat vigorously on all sides (including the top!) For approx. 8 minutes. Remove from the pan, place on the bed of herbs on the heated plate and brush all over with the rest of the herb paste. Cook in the hot oven (still at 80 °!) For 3-3.5 hours.
Tip:
Determining the cooking time is even less problematic when using a meat thermo: the roast is ready at a core temperature of 60 ° -65 °. The cooking time can be shortened slightly by increasing the oven temperature to 90 °. If, on the other hand, the meal time is delayed, switch the oven down to 60 ° after the desired core temperature has been reached. The meat can then remain in the oven for up to an hour without any loss of quality.
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