Makes: 10 portions. Cooking time: 45 minutes.
— 100 grams butter
— 5 x 750 grams lobsters
— 150 grams butter mushrooms cooked and sliced
— ½ dl brandy
— ½ liter lobster sauce
— 2 egg yolks
— ½ dl cream
— 50 grams grated Parmesan cheese
— 30 grams truffle slices
(1) Melt the butter in a shallow sided saucepan. Add the lobster pieces and the sliced mushrooms and gently reheat.
(2) Add the brandy and flambé.
(3) Add sufficient lobster sauce to bind the lobster and mushrooms lightly together.
(4) Boil the remaining lobster sauce. Remove from the heat to prevent further boiling then add the liaison. Test for seasoning and if necessary rectify the thickness of the sauce: if too thick, thin with a little fish stock; if too thin, add more liaison.
(5) Place a little of the sauce along with the length of the warmed lobster shell. Place lobster and mushrooms on top, then coat all over with the sauce. Sprinkle with grated Parmesan cheese and melted butter and lightly gratinate.
(6) Heat the slices of truffle in a little brandy and arrange them on the surface at the point of service.
(1) It is common trade practice to combine the lobster and sliced mushrooms with the sauce, add the liaison, and continue as stated.
(2) The addition of sliced truffle in this dish is traditional.