Shells of Lobster

Kill two two-pound lobsters by plunging them into boiling water for two minutes; break off the claws, and put them into a saucepan with the bodies; cover with a court-bouillon (No. 38), and allow the liquid to boil for twenty minutes while covered; then remove the saucepan from the fire and leave the lobsters to partially cool off in this stock; drain them. Suppress the claw shells, and cut the meats up into three-sixteenths of an inch squares; lay them in a small saucepan, detach the tails from the bodies, rub the creamy parts of the latter through a sieve, and strain the lobster stock; put this on the fire to reduce to a half-glaze, and incorporate into it slowly a quart of reduced bechamel sauce (No. 409); season with a pinch of cayenne pepper; the sauce should be reduced to a proper degree and seasoned. Cut the lobster tails lengthwise in two, take out the meats, and cut them into slices; butter the insides of the shells (Fig. 438), strew over with bread-crumbs, and dress the pieces of lobster crown-shaped inside of these, alternating them with a slice of truffle; lay them in a sautoir, one very close to the other; add the dice-shaped pieces of lobster to the sauce and pour this over the contents of the shells. Besprinkle with parmesan, and color the tops, using a salamander (Fig. 123); then dress the shells on folded napkins in a circle, garnishing the center with green parsley sprigs.