943—Homard Cardinal

Plunge the live lobster into boiling court-bouillon, and cook it after the manner directed under “Homard à la Hollandaise” (No. 941, Homard Bouilli à la Hollandaise).

The moment it is cooked, cut it in two lengthwise; withdraw the meat from the tail, slice it, and keep it hot in a little Cardinal sauce. Disconnect the claws; open them sideways, and withdraw all their meat without breaking them. Cut the withdrawn meat into dice, as also the creamy parts from the carapace, and add thereto their weight of cooked mushrooms and half that quantity of truffles—both of which products should also be in dice. Thicken this salpicon with a few tablespoonfuls of lobster sauce, and spread it in even layers on the bottom of each half-carapace.

Reserve, however, two tablespoonfuls of it for garnishing the emptied claws.

Upon the salpicon lay the slices of lobster, kept hot, alternating these with fine slices of truffles. Set the two half-carapaces, thus garnished, on a dish, and wedge them upright by means of the two claws.

Coat the slices and the claws with Cardinal sauce; sprinkle with grated cheese and melted butter; set to glaze quickly in a fierce oven or at the salamander, and serve instantly.