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Lobster Cardinal (Homard Cardinal)

ingredients

serves 10
100 g butter
5 x 750 g boiled lobsters
150 g button mushrooms
65 ml brandy
600 ml lobster sauce
2 egg yolks mixed with 50 ml cream
50 g grated Parmesan cheese
10 g slices of truffle
picked parsley

method

1. Cut the lobsters into halves lengthways and remove the flesh.

2. Cut the flesh into thick slices on the slant, leaving the claws whole. Wash and dry the shells.

3. Melt half of the butter in a shallow pan, add the sliced mushrooms and cook, then add the lobster pieces and gently reheat. Add 50 ml of the brandy and flambe.

4. Add sufficient of the lobster sauce to bind the lobster and mushroom together.

5. Boil the remaining lobster sauce, remove from the heat, add the liaison and cook to thicken.

6. Place a little of the sauce in the wanned shells, place the lobster and mushrooms in the tail ends and the reheated claws at the head end, then coat all over with the rest of the sauce. Sprinkle with the cheese and the rest of the melted butter and gratinate in the oven or under a salamander grill until lightly golden.

7. Heat the slices of truffle in the rest of the brandy and arrange on the lobsters.

8. Dress on an oval flat dish lined with a dish paper, decorated with sprigs of parsley.

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