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Butter a ring mold or charlotte mold and decorate it with slices of truffle, if you wish. Fill the mold 3/4 full with the lobster mixture. Place in a pan of hot water and cook, either over low heat or in a moderate oven (350°), until set. This should take about 30 minutes. Unmold on a hot platter and decorate with mushrooms that have been poached briefly in the white wine. Serve with a Hollandaise sauce.

NOTE: Individual molds of the mousse may be made and served in the same way.

LOBSTER SOUFFLÉ

1 cup finely chopped lobster meat

1/2 cup court bouillon (page 18)

3 tablespoons butter

3 tablespoons flour

1/2 cup cream

Salt

Freshly ground black pepper

Cayenne pepper

4 egg yolks

6 egg whites

It is nice to prepare the lobster for this dish yourself. If you do, cook the live lobster in a court bouillon. When it is done, remove it from the bouillon and let the liquid cook down to 1/2 cup. Strain it and set it aside to use in the soufflé. After you have cleaned the lobster, be sure to chop the meat very fine; or put it through a food chopper, using the fine blade.

Melt the butter in a saucepan and add the flour. Cook over medium heat until it is golden and thoroughly blended. Gradually stir in the bouillon and cream, which you have mixed with the intestines of the lobster. Continue stirring until well thickened. Remove from the stove, season to taste, and add the lobster meat. Gradually beat in the egg yolks, one at a time. Beat the egg whites until stiff and fold them into the lobster mixture. Pour the mixture into a well-buttered soufflé mold and bake at 375° for 30 to 35 minutes. Serve plain or with a Hollandaise sauce (pages 25–26).

SOUFFLÉ OF LOBSTER PLAZA-ATHENÉE

1 live lobster (2 to 21/2 pounds)

Salt

Freshly ground black pepper

Paprika

5 tablespoons butter

2 stalks celery, finely chopped

2 onions, finely chopped

2 carrots, finely chopped

2 ounces cognac

1 cup white wine

1/2 cup cream

5 or 6 egg yolks

1/2 cup sauce béchamel (page 23)

5 egg whites

Split the lobster in half and remove the intestines, liver, and coral. Season each half with salt, pepper, and paprika. Melt the butter in a deep saucepan and add the finely chopped vegetables. Put the lobster halves in the pan and let them cook until the shells redden. Add the cognac and blaze. Pour the wine in the pan and let it all cook for 15 minutes. Remove the lobster and, when cool enough to handle, take the meat from the body and claws and place it in a buttered casserole.

Add the cream and the lobster intestines, liver, and coral to the broth in the saucepan. Heat through for a few minutes and then remove from the heat and force it through a fine sieve. If the sauce needs thickening, add 2 to 3 of the egg yolks and cook gently but do not let it boil. Pour half of the sauce over the lobster meat.

Combine the remaining 3 egg yolks, beaten, with the sauce béchamel. Beat the egg whites very stiff and fold them into the mixture. Pour this over the lobster and sauce in the casserole, place in a hot oven and let it cook 10 to 15 minutes or until it is puffy and delicately browned. Serve with the remaining sauce.

NEW ENGLAND LOBSTER STEW

21/2 cups lobster meat

1 pint lobster bouillon

6 tablespoons butter

1 quart milk, scalded

2 egg yolks

1 cup cream

Salt

Freshly ground black pepper

Paprika

To get 21/2 cups of lobster meat for this dish you will probably need to prepare 2 lobsters. Cook them in a court bouillon (page 18) for 10 to 12 minutes; when they are done, remove the meat from the shells. Reduce the bouillon to 1 pint.

Melt the butter in a large saucepan, add the lobster meat and toss it for several minutes to brown it lightly. Add the bouillon and the milk and let it heat through. Beat the egg yolks with the cream, stir them in, and continue stirring until the stew is very hot. Season to taste. Serve in bowls with a sprinkling of paprika.

Pilot crackers are the traditional accompaniment for this dish. Personally, I prefer plenty of