Soufflé de Homard (Lobster Soufflé in the Shell)

Ingredients

• 1 raw live lobster
• Farce mousseline
• Butter
• A few spoonfuls of water
• Curly parsley
• Sauce Homard

Instructions

1. Split the raw, live lobster lengthwise and take out the flesh.
2. With that flesh, prepare a farce mousseline.
3. Cook the two half-shells carefully so that they keep their shape, then drain and wipe them well.
4. Garnish the shells with the farce mousseline.
5. Surround each with a stout buttered paper tied with string and standing 2 centimetres above the edge, so the farce cannot spill over.
6. Set the shells on a tray with a few spoonfuls of water in the bottom.
7. Cook in a very slow oven or in the steam oven for 15 to 20 minutes.
8. As soon as it is ready, arrange the half-shells on a dish covered with a napkin and surround them with bunches of green curly parsley.
9. Serve separately a sauce in keeping with the preparation: sauce Homard, Diplomate, Normande, Vin blanc, and the like.