Sole in Lobster Diplomat Sauce

Peel the sole, rinse, rub dry and season. Roast in butter on both sides until crispy. One side at a time, finish roasting on low heat (about 5 min), then turn to the other side and roast the other side.

Serve: Bring to the table with the sauce and lobster meat.

Lobster diplomat sauce: in a large saucepan, bring at least two liters of water to make. Pour in the lobster. Wait until the water boils one more time.

Set the saucepan aside and let the lobster steep for ten minutes. Take it out and cut it lengthwise. Remove the stomach from the front. The stomach is the only unusable part. Break out lobster claws. Cut tail in half with shell. Break out joints and and chop into small pieces.

In a frying pan roast: shallots, garlic, finely chopped lobster shells. On high heat, roast the whole thing until brown. Extinguish with Pernod. Add Noilly Prat and a little fish stock. Boil well. Strain into a small pot. Then add the finely chopped truffle.

Rub the frying pan and fry the minced joint meat in a little butter, then add the claws and tails and heat up.

Boil the stock a little bit and thicken it with a little bit of cornflour and some butter flakes.

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