Soup of Lobster and Black Vaucluse Truffles

4 persons
Restaurant Le four à chaux - Caromb
Chef : Pascal Poulain

2 Brittany lobsters, 500 gr each, 4 fresh black truffles, 30 to 50 gr each, 1 kg baby spinach steamed in butter, 50 cl fish stock, 50 cl crème fraîche, 1 ready-made puff pastry

Cook the lobster in a court bouillon (carrots, celery, bouquet garni), cooking 10 minutes after the water starts boiling. Let cool. Crack the lobster and remove the meat from the tail and claws, keep the head and small legs for decoration (optional).

Making the sauce:
Reduce the fish stock to 2/3. Add the crème fraîche. Whisk and cook to thicken. Season lightly.

Preparing the soup bowls:
Prepare one claw, 1/2 lobster tail and several truffle slices per person. Place a spoonful of the cooked, drained spinach on the bottom of the soup bowls.
Add the claw, cut in half, the truffle slices and the halftail cut into slices. Pour the soup on top. Place a round of puff pastry over each soup bowl, and pinch around the edges of the bowl. Brush with beaten egg yolk and bake in a preheated oven, at 220°C, for 15 to 18 minutes.