Homard Cardinal (Lobster Gratinated in Sauce Cardinal)

Ingredients

• 1 live lobster
• Court-bouillon A
• Sauce Cardinal
• Cooked mushrooms
• Truffles
• Sauce Homard
• Grated cheese
• Melted butter

Instructions

1. Plunge the live lobster into a boiling Court-bouillon A.
2. As soon as it is cooked, split it in two lengthwise.
3. Take the flesh from the tail, cut it into escalopes and keep them warm in a few spoonfuls of sauce Cardinal.
4. Detach the claws and take the flesh out through an incision in the side, without breaking the claws.
5. Dice that flesh together with the flesh found in the bodies.
6. Add the same weight of diced cooked mushrooms and half that weight of diced truffles.
7. Bind this salpicon with a few spoonfuls of sauce Homard.
8. Garnish the emptied claws with part of the salpicon and spread the rest in an even layer over the bottom of each half shell.
9. Arrange the warm escalopes on the salpicon, alternating them with fine slices of truffle.
10. Set the two half-shells on a dish, propping them upright with the claws on either side.
11. Coat escalopes and claws with sauce Cardinal, sprinkle with grated cheese and with melted butter.
12. Glaze briskly in a hot oven or under the Salamander.