Lobster with Truffles Recipe
Ingredients
| 2 cooked lobsters, each weighing about 1-1 1/4 lb | ||
| Truffles | 1 Can (10oz) (Garnish) | |
| Orange | 1 (Garnish) | |
| Parsley sprigs | ||
| 1 egg, hard-cooked | ||
| Mayonnaise | 2 Tablespoon (Garnish) | |
Directions
With a sharp knife cut each lobster in half down the middle joint mark, first towards the head, then towards the tail.
Remove the claws from the body.
Crack the claws with the fiat side of the knife until they split.
Take the meat from the tail.
From the inside of the lobster remove and discard the cut - a dark-looking thread - with the tip of the knife.
Cut the meat from the tail into slices.
Slice the truffles thinly and lay them on the top of the lobster alternately with the tail meat.
Halve the orange and place the halves, cut side up, on a large dish.
Arrange the body of the lobster on the dish with the claws beside it.
Halve the hard-cooked egg, remove the yolk and mix it with the mayonnaise.
Pipe the mixture back into the egg whites and arrange on the dish with the lobster.
Garnish with parsley.
Serve with freshly made toast and butter.
Remove the claws from the body.
Crack the claws with the fiat side of the knife until they split.
Take the meat from the tail.
From the inside of the lobster remove and discard the cut - a dark-looking thread - with the tip of the knife.
Cut the meat from the tail into slices.
Slice the truffles thinly and lay them on the top of the lobster alternately with the tail meat.
Halve the orange and place the halves, cut side up, on a large dish.
Arrange the body of the lobster on the dish with the claws beside it.
Halve the hard-cooked egg, remove the yolk and mix it with the mayonnaise.
Pipe the mixture back into the egg whites and arrange on the dish with the lobster.
Garnish with parsley.
Serve with freshly made toast and butter.
Chef
