Lobster Barquettes, called à la Victoria

Ingredients

• baked barquette cases
• lobster
• the creamy parts of the lobster shells
• mushrooms
• truffles
• sauce Homard

Instructions

1. Pound the creamy parts of the lobster shells and pass them through a sieve, then use them to bring a sauce Homard to point.
2. Bind a fine salpicon of lobster flesh, mushrooms and truffles with this sauce.
3. Fill the barquettes dome-shaped with the salpicon.
4. Set a small, very thin escalope of lobster at each end of the barquette.
5. Place a smaller slice of truffle in the middle.