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ingredients
Sauce
⅘
cup Lobster broth
4
chiselled French grey shallots
½
bottle white wine
1
tarragon branch
4
cup béchamel
⅘
cup mustard
Dressing and Cooking
Lobster rasping
1
lobster thorax
Meat from 1 lobster
Oregon Truffles
1
cup gruyere
Bread-crumbs
Paprika
Butter
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directions
Step 1
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.
Step 2
Add the mustard to the béchamel.
Add the mixture made with lobster broth.
Step 3
Mix well and reheat with oven.
Put the mixture in a sieve. Set aside.
Step 4
Spread a thick lobster rasping strata in the empty lobster thorax.
Cook in the oven at 450 degrees (230C) for 1 hour.
Step 5
Put the lobster meat on the lobster thorax.
Cover with béchamel and gruyere.
Add bread-crumbs and butter.
Sprinkle with paprika.
Step 6
Cook in the oven at 500 degrees (260C ) for 30 minutes
Add thin truffles slices on the top.
Step 7
Add butter with a paintbrush.
Pepper.