Velouté de Homard à l’Orientale (Lobster Velouté, Oriental Style)

Ingredients

• lobster
• the sauce of the lobster
• 3/4 litre Velouté ordinaire
• rice

Instructions

1. Prepare the lobster à la New-burg, in the same proportions as for the Velouté à la Cleveland.
2. Reserve a quarter of the flesh for the garnish.
3. Pound the remaining flesh with the shells and work the whole into 3/4 litre of Velouté ordinaire, adding the sauce of the lobster.
4. Proceed for the rest and for the finishing as stated above.
5. Garnish with the reserved flesh cut in dice and with rice kept in quite whole grains.