Homard à la Palestine (Lobster with Curry Butter and Rice Pilaw)

Ingredients

• 1 live lobster
• Butter
• 1 Mirepoix
• 4 décilitres white wine
• 5 décilitres fumet de poisson
• 3 spoonfuls flamed Cognac
• 4 spoonfuls oil
• 1 ordinary Mirepoix
• The creamy parts of the lobster
• 2 spoonfuls Velouté de poisson
• 75 grammes Beurre de currie
• Riz Pilaw

Instructions

1. Cut up the live lobster and sauté it in butter with a Mirepoix, as for a Bisque.
2. Moisten with the white wine, the fumet de poisson and the flamed Cognac.
3. Cover and cook for a quarter of an hour.
4. Take out the pieces of lobster, extract the flesh and keep it warm and covered with a little butter.
5. Crush the shells and debris in the mortar and fry them in the 4 spoonfuls of very hot oil with the finely cut ordinary Mirepoix.
6. Moisten with the cooking liquor and cook for a quarter of an hour.
7. Pass through the mousseline, let the liquid rest 5 minutes, remove the oil that rises entirely, and reduce the liquor to 1 and a half décilitres.
8. Add the creamy parts of the lobster passed through a fine sieve and the 2 spoonfuls of Velouté de poisson.
9. Boil up for a few instants and finish, off the fire, with the 75 grammes of Beurre de currie.
10. Arrange a border of riz Pilaw on the serving dish and range the warm lobster flesh in the middle.
11. Coat with a few spoonfuls of the sauce and serve the rest separately.