Homard à la Crème (Lobster with Cream and Truffles)

Ingredients

• Lobster prepared as for Homard à la New-burg à cru
• Cognac
• 125 grammes fresh truffles
• Light
• Salt
• A point of Cayenne
• 3 spoonfuls melted pale glace de viande
• A few drops lemon juice

Instructions

1. Start the lobster as for Homard à la New-burg à cru, but deglaze with Cognac only.
2. Add at once the 125 grammes of peeled fresh truffles cut into thick slices.
3. Moisten almost to covering with light, very fresh cream.
4. Season with salt and a point of Cayenne, and finish cooking the lobster.
5. Take the flesh out of the shells and arrange it in a timbale with the truffles.
6. Reduce the cream to 2 décilitres and work into it the 3 spoonfuls of melted pale glace de viande and a few drops of lemon juice.
7. Pass this sauce through the mousseline and pour it over the pieces of lobster.