Croquettes à la Jean-Bart (Lobster and Oyster Croquettes)

Ingredients

• lobster meat (chair de homard)
• béchamel sauce (sauce Béchamel)
• oysters (huîtres)
• béchamel sauce (sauce Béchamel)
• breadcrumbs and egg
• béchamel sauce (sauce Béchamel)

Instructions

1. Prepare two distinct forcemeats:
2. First, make a salpicon of lobster meat bound with béchamel (reduced), seasoned with cayenne pepper, and finished with red butter (beurre rouge).
3. Second, poach and drain the oysters, then fold them gently into a creamy, very much reduced béchamel.
4. Shaping and assembly: Roll the oyster forcemeat into balls the size of a large walnut. Envelop each ball completely with a coating of the lobster forcemeat, molding the whole into a ball shape.
5. Finishing: Bread the croquettes à l'anglaise (coat with beaten egg and breadcrumbs) and fry at the moment of service.
6. Serving: Accompany with béchamel sauce finished with coral butter (beurre de corail).