Cream Lobster

Preparation:

Preparation: First of all prepare the court-buillon in which the lobster is cooking: pour about three liters of water into a saucepan; add all the cleaned and chopped vegetables, the bay leaves and the lemon juice; put on the fire and, when the liquid has boiled, continue to boil for 10 minutes. In the meantime, after having washed it, prepare the lobster for cooking. After the 10 minutes indicated, immerse the lobster in the court-bouillon and cook it for 30 minutes; then remove it from the cooking container, let it cool, then gently incise it in the ventral part and extract the pulp, trying not to break it. Cut the lobster meat into slices about 1 cm thick. Put a saucepan with the butter on the heat and place the lobster slices on it; when they are golden, wet them with white wine, salt and pepper them. Let the wine evaporate, then remove the lobster from the sauce and tie the cooking juices with the flour, mixing carefully so that no lumps form. Incorporate the cream and let it thicken a little over a very low flame, stirring constantly. Arrange the lobster slices on an oven tray, cover them with the sauce and put them in the hot oven for 5 minutes. Serve the 'Lobster with cream' piping hot, directly in the cooking container.