Emperor lobster

Preparation:

Preparation: Bring three liters of salted water to the boil with the carrot, celery, onion, parsley, bay leaf and a pinch of pepper; then immerse the lobsters in it and immediately cover the container. Let them cook for 15-20 minutes; then remove them from the saucepan, cut them in half lengthwise with a very sharp wide-bladed knife and remove the legs. Extract the 'coral' and the pulp from the carapace; cut them into small pieces and put them in a bowl. Completely clean the inside of the lobsters with a teaspoon. Brush the truffle to remove all traces of earth and wipe it with a damp cloth; cut it into small pieces and add it to the lobster meat. Melt the butter in a small saucepan and dilute the flour, stirring with a wooden spoon to remove any lumps; dilute with the hot court-bouillon, season with very little salt and a pinch of pepper and cook for around 10 minutes, stirring constantly. When cooked, add the mustard and brandy and mix everything perfectly; add it to the lobster meat and the truffle and stir well. Distribute the mixture into the four empty half shells, sprinkle with the cheese and arrange the lobsters in a dish that can withstand the heat. Bake at 200 degrees for 10 minutes, then serve immediately, piping hot, this excellent 'emperor lobster', which can be the middle dish for an important lunch or a very refined evening appetizer.