Homard à la Clarence (Lobster with Curried Béchamel and Indian Rice)

Ingredients

• 1 lobster
• Court-bouillon
• A few drops fumet de poisson
• 2 spoonfuls cream
• 2 and a half décilitres sauce Béchamel au Currie
• Riz à l'Indienne
• Slices of truffle

Instructions

1. Cook the lobster in court-bouillon and drain it as soon as it is ready.
2. When it is only lukewarm, split it lengthwise.
3. Take the flesh from the tail, cut it into escalopes and keep them warm with a few drops of fumet de poisson or of mushroom cooking liquor.
4. Take the flesh and creamy parts from the bodies and pound them with the 2 spoonfuls of cream.
5. Pass this through a fine sieve and add the coulis to the 2 and a half décilitres of sauce Béchamel au Currie.
6. Fill the two half-shells two thirds full with riz à l'Indienne.
7. Arrange the escalopes on the rice, interspersing them with slices of truffle.
8. Coat lightly with the curried Béchamel and arrange on a long, hot dish.
9. Serve the rest of the sauce separately.