Orange lobster

Preparation:

Preparation: Prepare a court-bouillon by bringing four liters of water to the boil in a saucepan with the celery, carrot, onion, bunch of aromatic herbs, bay leaf (all well cleaned and washed), salt and the wine. In the meantime, wash the lobster, secure it to a wooden slat with kitchen thread, and immerse it in boiling water: cook it for around 30 minutes, then leave it to cool in its court-bouillon; when it is completely cold, drain it and extract the pulp, making an incision on the side of the belly. Cut the pulp into medallions. Arrange the latter in a pan with the melted butter, sprinkle them with a pinch of salt and a pinch of pepper, sprinkle them with a few drops of brandy and let them cook over a very low heat for 10 minutes; after this time, add the cream, the egg yolks and the juice of two oranges and let the sauce thicken. Arrange the lobster on the serving plate, slightly overlapping the medallions or arranging them 'standing': drizzle with the sauce, decorate with the remaining sliced orange and serve immediately.