58 Lobster Cakes with Glazed Carrots

Name: Lobster Cakes with Glazed Carrots
Yield: For five people
Cuisine: French
Ingredients: 250 g (8¾ oz) carrots, peeled and very finely sliced; salt and pepper; 6 slices of truffle, fresh or preserved; pinch of sugar; 15 g (½ oz) butter; ½ teaspoon freshly-chopped chervil; 250 ml (scant ½ pint) double cream; 1 pinch freshly-chopped tarragon; 1 litre (1¾ pints) water and 25 g (1 oz) coarse salt; 160 g (5½ oz) raw lobster meat from 1 live lobster weighing 350 g (12¼ oz), preferably female; 25 g (1 oz) truffle, fresh or preserved, cut in julienne strips; 1½ tablespoons port; ½ teaspoon freshly-chopped tarragon; 1 live lobster weighing 350 g (12¼ oz); 150 g (5¼ oz) chilled double cream; 1 tablespoon of lobster eggs (from female lobster only); 1 teaspoon salt; 1½ tablespoons Sauce Américaine or Crayfish Sauce; 2 turns of the peppermill; ½ a beaten egg; ½ an extra egg white; 250 ml (scant ½ pint) water

Preparation info

For
five
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Gâteau de homard soufflé aux carottes fondantes ‘An airy lobster mousse with fine slices of carrot’

Ingredients

The lobster and its garnish

1 live lobster weighing 350 g (12¼ oz)
1

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preparing the lobster

Kill the first lobster in the way recommended. Pull off the claws with a rapid jerk and then crack them carefully with the back of a heavy knife blade to make extraction of the flesh easier after cooking.
Bring the 1 litre (1¾ pints) water and 25 g (1 oz) salt to