Lobster Cardinal (Homard Cardinal)

Instructions

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.