Homard lobster baked in coral butter (homard au beurre de corail cuit au four)

I met a fishmonger on Île d'Oléron who catches homard lobsters, which is a very decadent variety of lobster. It is blue in colour and the flesh very sweet and succulent. He told me that the best way to cook this lobster is to use the coral (also known as roe) found in its head, and to infuse it with butter, spread it onto the flesh, then simply throw it in the oven.