Rissoles à l'Indienne (Curried Lobster and Oyster Rissoles)

Ingredients

• Lobster
• Reduced sauce Béchamel seasoned with curry
• Oysters — one per rissole
• Puff pastry trimmings
• Egg wash
• Very fine breadcrumbs

Instructions

1. Cut the lobster into a salpicon and bind it with a reduced sauce Béchamel seasoned with curry.
2. Poach as many oysters as there are rissoles to be made and coat them à la Villeroy.
3. Wrap each oyster in a covering of the lobster mixture.
4. Enclose each in puff pastry trimmings, shaping the rissoles as plain turnovers.
5. Egg-wash them and sprinkle with very fine breadcrumbs.