Winterthur Lobster

A classic dish, Winterthur Lobster makes a superb dinner party dish. Serve it with a green salad and a chilled dry white wine, such as Sancerre.

4 X 1 ½ lb. cooked lobster, shells split, claws cracked and grey sac removed 6 oz. fresh peeled prawns or shrimps

6 anchovy fillets

1 teaspoon black pepper

1 truffle, very finely chopped

6 oz. unsalted butter, melted

1 teaspoon gelatine

3 tablespoons dry sherry

2 fl. oz. water

1 truffle, thinly sliced

1 large lettuce, outer leaves removed, washed, shaken dry and shredded

Remove the lobster meat from the shells and claws. Cut the meat into ½ inch cubes. Wipe the shells clean and place them in the refrigerator to chill.

Place the prawns or shrimps, anchovies, pepper, truffle and butter in a medium-sized mixing bowl. Using a pestle, pound the ingredients until they form a smooth puree. Alternatively, place the ingredients in the jar of an electric blender, and blend until the ingredients have formed a smooth puree. Using a wooden spoon, stir the ingredients until they are well combined.

Chill the mixture in the refrigerator for 1 hour.

To prepare the glaze, place the gelatine, sherry and water in a small saucepan. Place the pan over low heat and, using A colourful dish, Winterthur Lobster is a classic mixture of lobster, prawns or shrimps and truffle. Serve with chilled white wine. a wooden spoon, stir constantly until the gelatine has dissolved. Remove the pan from the heat and set the glaze aside until it is on the point of setting.

Remove the lobster shells and the lobster mixture from the refrigerator. Using a metal spoon,.divide the mixture equally between the lobster shells. Gar-nish the filled shells with the sliced truffle and spoon the glaze over the filling.

Replace the filled shells in the refriger-ator for 1 hour.

Spread the shredded lettuce on to a chilled serving platter. Remove the lobster from the refrigerator and place them on the dish. Serve immediately.

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