cup Lobster broth
chiselled French grey shallots
bottle white wine
Dressing and Cooking
Meat from 1 lobster
In a pan, wither the shallots with butter.
Deglaze with white wine and add tarragon.
Reduce almost to dry. Add the lobster broth.
Mix and set aside.
Add the mustard to the béchamel.
Add the mixture made with lobster broth.
Mix well and reheat with oven.
Put the mixture in a sieve. Set aside.
Spread a thick lobster rasping strata in the empty lobster thorax.
Cook in the oven at 450 degrees (230C) for 1 hour.
Put the lobster meat on the lobster thorax.
Cover with béchamel and gruyere.
Add bread-crumbs and butter.
Sprinkle with paprika.
Cook in the oven at 500 degrees (260C ) for 30 minutes
Add thin truffles slices on the top.
Add butter with a paintbrush.