Eggs Lili (Molded)

Ingredients

• Butter
• Coral (roe) from lobster
• 8 whole Eggs
• 1 tablespoon Cream
• 2 tablespoon Salpicon (fine dice)
• 25 grams Butter
• 4 whole Eggs
• Shrimp sauce (light)

Instructions

1. Butter oval molds and coat the interior with chopped lobster coral (corail) or lobster roe separated into grains.
2. Prepare a scrambled egg base (appareil d'œufs brouillés) as follows: Combine 8 eggs with 1 tablespoon of cream, 2 tablespoons of finely diced salpicon made from shrimp tails and truffles, and 25 grams of butter. Beat 4 eggs as for an omelet, season them, and fold them into the mixture.
3. Fill the molds with this preparation and poach them gently.
4. Unmold the eggs and arrange them in a crown on a serving platter. Pour a light shrimp sauce (sauce aux Crevettes légère) in the center.