Lobster Aspic

Preparation:

Preparation: First prepare the court-bouillon, bringing three to four liters of water to the boil with the carrot, onion, a handful of salt, a few grains of pepper and the aromatic bunch. Boil the court-bouillon for about 15 minutes, then plunge the still frozen lobster into it and cook for 10 minutes (if you use fresh lobster, tie it well before placing it in boiling water and let it cook for about 30 minutes). . After draining the lobster, let it cool. Meanwhile, prepare the jelly, according to the instructions attached to the package; a moment before removing it from the heat, flavor it with the port; then let it cool. In the meantime, break the two eggs, collecting the egg whites in a small baking dish. Put this in a larger container, in a bain-marie, and let the egg whites harden over low heat for 12 minutes (you will use the yolks for another preparation). Now shell the lobster (to make this operation easier, make a long incision on the side of the belly, where the shell is thinner) and cut it into slices lengthwise. Fill a large bowl with ice and dip a pudding mold with a central hole and fluted sides into it. Pour enough jelly into the mold to reach the edge and let it consolidate in contact with the walls in a layer at least one finger thick. Pour the jelly that has remained liquid inside the mold into a bowl and leave it waiting for a moment (should it solidify too much, you can put it on the heat for a moment, in order to keep it fluid). With small decorative stencils, obtain decorations (to your taste: hearts, stars, rhombuses, flowers) both in the egg white layer (firmed, turned over on the work surface and sliced), and in the pepper flake and in the truffle. Arrange the egg and pepper decorations, alternately, on the layer of jelly in the mold, and fix them by pouring a new layer of jelly on top, which you will quickly solidify in the freezer. Take the mold again with the hardened gelatin and lay a first layer of lobster medallions on it, alternating them with decorations of truffles, peppers and gherkins (the latter you will have simply cut into slices). Cover with another layer of jelly and put it back in the freezer to consolidate quickly. Finally, remove the mold and make the last layer of lobster, alternating it as in the previous layer. Now cover everything with the jelly, reaching up to the edge of the mould. Having completed the aspic in this way, put it in the refrigerator, where you will leave it to solidify for at least 3 hours. When ready to serve, take the mold back and immerse it for a few moments in a bowl containing hot water: this will make it easier to take the aspic out of the mould. Then dry the mold and turn it upside down on the serving plate (with kitchen paper you can dry up the little gelatin that may melt due to the immersion of the mold in hot water). If necessary, before serving, keep the aspic in the refrigerator for 10-15 minutes.