Homard à la Tourville (Risotto of Lobster with Mussels and Oysters)

Ingredients

• 1 lobster
• Court-bouillon with white wine
• 125 grammes mushrooms
• Butter
• 20 mussels
• 20 oysters
• 60 grammes truffle
• 1 and a half décilitres Velouté de poisson
• The liquor of the oysters
• A little reduced mussel cooking liquor
• Risotto
• Sauce Mornay

Instructions

1. Cook the lobster in a court-bouillon with white wine.
2. Take the flesh from the tail and cut it into escalopes; put them into a sautoir.
3. Slice the mushrooms raw and toss them in butter without letting them colour; add them to the escalopes.
4. Add the poached mussels, the poached and bearded oysters and the slices of truffle.
5. Add the oyster liquor and a little reduced mussel cooking liquor to the Velouté de poisson and bind the whole with it.
6. Arrange a border of Risotto on the dish and pour the garnish into the middle.
7. Coat garnish and border with sauce Mornay and glaze briskly.