Lobster at the Eiffel Tower

Preparation:

Preparation: First of all prepare the gelatine: soften the isinglass sheets in cold water, then squeeze them and melt them in a bain-marie, stirring slowly with a wooden spoon; add the isinglass to the stock cubes, flavoring everything with the port; stir and leave to cool. Bring to the boil, in a saucepan, three liters of water with the vinegar, a few grains of pepper and a handful of salt. Wash the lobster, fix it solidly with kitchen thread to a small board, and immerse it in boiling water: cook it for 30 minutes over moderate heat and in a covered container; then leave it to cool in its cooking liquid, then drain and shell it very delicately, taking care to keep both the pulp and the shell intact. Divide the pulp into 1 cm thick medallions and arrange them on a plate. Clean the truffle with a small brush, to remove any residual earth, then rub it with a damp cloth, dry it and divide it into not too thin strips, using the appropriate utensil. Arrange a slice of truffle on each medallion and cover everything with the gelatine (if it has consolidated too much, place it on the heat for a moment). Introduce in the refrigerator. After about 2 hours, you can proceed with the preparation of the dish: with a sharp knife, cut out the medallions all around with their overlying portion of truffle and jelly; wash and drain the lettuce leaves and arrange them in an even layer on the serving plate; place the lobster shell in the center of the plate, with the back facing up; around the shell arrange the jelly medallions. Serve immediately.