Homard à la Grammont (Cold Lobster with Paprika Mousse and Oysters)

Ingredients

• 1 cooked
• Jelly
• Fine fluted slices of truffle
• Oysters
• Mousse au Paprika
• 1 fine heart of lettuce
• Curly parsley
• Sauce Mayonnaise

Instructions

1. Split the cooked, cold lobster and take the flesh out of the tail.
2. Trim the flesh, divide it into very regular escalopes and coat them very thickly with jelly.
3. Decorate each escalope with a fine fluted slice of truffle and glaze it with jelly.
4. Poach as many oysters as there are escalopes; drain, dry and coat them well with jelly.
5. With the creamy parts of the bodies and the flesh of the claws, prepare a Mousse au Paprika of a good pink colour.
6. Fill the two half-shells to the brim with the Mousse and let it set on ice.
7. At the moment of serving, arrange the escalopes on the Mousse, interspersing them with the oysters.
8. Set the two half-shells back to back on a dish covered with a folded napkin.
9. Arrange a fine heart of lettuce in the middle and a bunch of green curly parsley at each end.
10. Serve a sauce Mayonnaise, or another cold sauce derived from it, separately.