Coquilles de Homard à la Mornay (Lobster in Shells, Mornay)

Ingredients

• Appareil à pomme Duchesse
• Lobster salpicon
• Sauce Mornay
• Escalopes of lobster
• Slices of truffle

Instructions

1. Pipe a cord of appareil à pomme Duchesse around the edge of very small scallop shells or small silver shells, using a bag with a small fluted nozzle.
2. Bind the lobster salpicon with sauce Mornay and put it in the bottom of the shells.
3. Cover the salpicon with an escalope of lobster.
4. Place a slice of truffle on the escalope.
5. Coat with sauce Mornay, plain or truffled, and glaze briskly.