Lobster Gratin In Sauce

Preparation:

Preparation: If you bought the lobster still alive, immerse it in a saucepan full of boiling water, close the container and, as soon as the water starts boiling again, remove the crustacean and let it cool under running water. Julienne the carrots, turnips and parsley root; finely chop the shallot; remove the seeds and the internal white membranes from the pepper and chop it too. For the filling: brown the chopped shallots in a pan with the hot oil over low heat for 2-3 minutes. Before the sauté takes on too much colour, add the chopped chilli pepper and the vegetable julienne, sprinkle with the necessary salt and freshly ground pepper and leave to infuse for a few minutes. Pour in the water and continue cooking for 10 minutes; sprinkle the preparation with the minced parsley and keep it warm. Cut the lobster in half lengthwise, using a sturdy knife with a serrated blade, remove the innards and remove the meat from the tail. Carefully wash the carapace under running water. Wash the yellow peppers, remove the seeds and the internal white membranes, then blend the pulp. Sieve the puree obtained and collect the proceeds in a saucepan. Put this in a larger container, filled with water, and work the pepper puree in a bain-marie, using a whisk, until you obtain a swollen mixture. Incorporate an egg yolk, salt and freshly ground pepper and continue to whisk the mixture until it is well swollen. Then remove it from the bain-marie and stir in the melted and warm butter. Distribute the prepared filling into the emptied half shells, place the lobster meat and sliced truffle on top, alternating them, cover with the whipped mixture and brown in the oven (200 degrees) for 6-7 minutes.