Croquettes à la Jean-Bart (Lobster Croquettes with an Oyster Centre)

Ingredients

• Lobster flesh
• Sauce Béchamel
• Cayenne
• Beurre rouge
• Oysters
• Sauce Béchamel
• Egg and breadcrumbs
• Sauce Béchamel finished with Beurre de corail

Instructions

1. For the first mixture, cut the lobster flesh into a salpicon and bind it with reduced sauce Béchamel, heightened with Cayenne and finished with Beurre rouge.
2. For the second mixture, poach and drain the oysters and mix them into a creamy, very much reduced sauce Béchamel.
3. Roll the oyster mixture into portions the size of a good-sized walnut.
4. Wrap each portion in a coating of the lobster mixture and mould into balls.
5. Bread à l'anglaise and fry at the moment of serving.
6. Serve accompanied by sauce Béchamel finished with Beurre de corail.