Lobster Don Carlos

Ingredients

• Court Bouillon :
• 1 tsp. Salted water
• 1/4 c. white vinegar
• 1 T thyme
• 1 bay leaf
• 2 T parsley
• When it boils, drop the lobster in.
• When cooked (approximately 6 to 8 minutes) take the lobster out, pierce it between the eyes, and place it on a platter, with its head down.
• Sauce :
• Prepare a mayonnaise sauce to taste, with enough strong mustard in it (say 1 c. mayo to 3 T Dijon mustard).
• Prepare a thin minced mixture of:
• 1 tsp.chives
• 1 1/2 tsp. tarragon
• 1 1/2 tsp. chervil
• 1 tsp. parsley
• small pinch of cayenne
• salt to taste

Directions

Poach for 25 minutes in a court bouillon an 800 gram (1.7 pound) female lobster.
Mix the mayonnaise sauce together with 1 deciliter (3.37 oz) of Cognac, 1 deciliter of Madeira wine, and a touch of Tabasco and Worcester sauce to taste.

The next day, mix to it 2 minced hard boiled eggs.

To Serve:

Pour the sauce in a platter.

Remove the carapace from the tail and from the claws, without cutting them. Remove the coral (the unfertilized eggs of a female lobster) from the head.

Slice the tail and dispose it on the platter with the head to form the figure of the body of the lobster. Place the claws on each side of it.

Scatter above the lobster some minced truffle and the coral of the lobster.

Submitted 4/15/06.
Source: epicurean magazine
Submitted By: b smith

Lobster Don Carlos