Pain de Homard (Cold Lobster Loaf)

Ingredients

• The type mixture for Pains froids
• The debris and creamy parts of a lobster cooked as for Mousse de homard
• The flesh of the lobster's tail
• Truffles

Instructions

1. Prepare the mixture according to the type formula for Pains froids.
2. Cook a lobster as for Mousse de homard.
3. Add its debris and creamy parts to the mixture, together with the tail flesh and the truffles, both cut in dice.
4. Mould as indicated in the type formula.