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

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

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