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LOBSTER CARDINAL

1 lobster (2 to 3 pounds)

1/2 pound shrimp

Court bouillon (page 18)

1/2 pound mushrooms, diced

3 or 4 truffles (optional), diced

4 tablespoons butter

1 cup sauce béchamel (page 23)

1/2 cup heavy cream

2 egg yolks

1/4 cup brandy or whiskey

Salt

Freshly ground black pepper

Grated Parmesan cheese

Melted butter

Cook the lobster and the shrimp in court bouillon for about 10 to 12 minutes. When they are cool enough to handle, shell the shrimp and split the lobster in halves. Take the meat from the lobster tail and slice in even scallops. Remove the claws and take the meat from the body and claws and dice it. Sauté the mushrooms and truffles with the lobster (set the meat from the lobster tail aside) in a little butter for a few minutes.

Grind or chop the shrimp very fine and mix with the béchamel, cream, egg yolks, and liquor. Stir over low heat until thickened but do not let it boil. Taste for seasoning. Mix a little of the sauce with the mushrooms and lobster meat and arrange in the bottom of the lobster shells. Place the scallops of meat from the lobster tail on this bed of sauce, cover with more sauce, sprinkle with grated cheese, and brush with melted butter. Run it under the broiler for a few minutes to brown.

LOBSTER SAUTÉ FINES HERBES

1/4 pound butter

1 pound lobster meat, cut into scallops

Salt

Freshly ground black pepper

1/4 cup mixed chopped herbs (chives, parsley, tarragon, or your own choice)

1/4 cup white wine

Melt the butter, add the lobster, and sauté, tossing lightly, until browned. Season to taste; add the herbs and the wine. Turn the pieces of lobster so they are thoroughly covered with the herbs and wine. Serve on fried toast.

LOBSTER SAUTÉ MEXICAN

3 sweet peppers, seeded and finely chopped

2 tablespoons chopped onion

1/3 cup olive oil

3 tomatoes, peeled, seeded, and chopped

1/2 cup white wine

2 teaspoons chili powder

Pinch of saffron

2 pimientos, finely cut

Salt

Freshly ground black pepper

1 pound lobster meat

Sauté the peppers and onion in the olive oil until soft. Add the tomatoes, wine, chili powder, saffron, and pimientos. Taste for seasoning. Cover and cook for 25 to 30 minutes over low heat. Add the lobster and cook for another 10 to 12 minutes. Serve with rice or polenta.

LOBSTER SAUTÉ LOUISIANA

1 clove garlic, chopped

3 green onions, chopped

1 green pepper, seeded and cut into strips

6 tablespoons butter

1/2 cup tomato sauce

Salt

Freshly ground black pepper

Cayenne pepper

1/4 cup heavy cream

1 cup cooked lobster meat

Sauté the garlic, onions, and pepper in butter for 5 minutes; add the tomato sauce and let it cook down a bit. Season to taste, stir in the cream and blend well. Add the lobster meat and heat it through. Serve on fried toast.

MOUSSE OF LOBSTER

This mousse makes an excellent light luncheon main course with a Hollandaise sauce and an equally fine first course at dinner with a sauce mousseline. Considering the price of lobster and the optional truffles, should you use them, it has become something of an extravagance today. However, the mousse is beautifully light, tremendously delicate, and great fun to eat.

1 pound lobster meat

2 egg whites

Ice

Salt

Freshly ground black pepper

Paprika

2 cups heavy cream

Butter

24 mushroom caps

1 cup white wine

Hollandaise sauce (pages 25–26)

Grind the lobster meat through the fine blade of a meat grinder putting it through the grinder twice. Or you may pound it in a mortar. Gradually work in the egg whites with a wooden spoon. Next, put the mixture through a puree machine or a fine sieve. Place a bowl over cracked ice, place the mixture in the bowl and, with a wooden spoon, work in the salt, pepper, and paprika to taste and the cream, a tablespoon or two at a time.

If using a food processor, place the lobster meat and egg whites in the beaker, and process for 30 seconds. With the machine still processing, gradually pour