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1 onion, chopped
1 large carrot
¼ bunch fresh thyme
¼ bunch fresh parsley
3 bay leaves
Salt to taste
1 ½ lb live lobster
¼ bunch fresh tarragon, chopped
1 shallot, chopped
12 black peppercorns, crushed
4 fl oz white wine
1 oz unsalted butter
3 Tbs flour
¼ cup milk
5 oz Mémoire truffle cheese, grated
7 fl oz heavy cream
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Preheat the grill to 475° F. Add onion, carrot, thyme, parsley, bay leaves and salt to 1 ½ gallons of water. When the water has boiled, add the lobster and cook for 5 minutes. In a small saucepan, mix the tarragon, shallot, peppercorns and wine and heat gently, bringing almost to the boil. In another saucepan, melt the butter, stir in the flour and continue stirring while adding the milk. Pour the wine mixture through a sieve into the white sauce and add the Mémoire truffle cheese and the cream. Cut the lobster lengthwise, clean and remove the small black gut from the lobster tail. Pour the sauce over the lobster, place under the grill and cook until golden brown. Serve immediately, garnished with freshly chopped herbs. |