Lobster aspic

Prepare the court-bouillon, bring to a boil three to four liters of water with the carrot, the onion, a handful of salt, a speck of pepper and bouquet garni.

Boil the court-bouillon for about 15 minutes, then plunge the still frozen lobster, which you cook for 10 mins (if you use fresh lobster, bind them thoroughly before soaking them in boiling water and let it cook for about 30 minutes).

Having downed the lobster, allow it to cool.

Meanwhile prepare gelatin according to the instructions attached to the package; a moment before, try aromatizzatela with the port; then let it cool.

Meanwhile break two eggs, the egg whites in a small bowl.

Put this in a larger container in a water bath, and make firm egg whites on the fire for 12 minutes (the yolks will use them for another preparation).

Shelled lobster now (to make this operation easier, carried a long incision on the side of the abdomen, where the armor is thinner) and cut it into strips widthwise.

Fill a large bowl with ice and soak up a pudding mold with the central hole and scannellate walls.

Pour gelatin into the mold just to get to the edge and let it consolidate the top layer walls at least one finger.

Turn into a bowl the remaining liquid gelatin inside the mould and leave it momentarily on hold (if you put it too dull looking for an instant on the fire to keep it smooth).

With small decorative stencils made, both in the layer of egg white (firm, spilled on the countertop and sliced), both in the stratum of the truffle, pepper decorations (to your taste: hearts, stars, diamonds, clubs).

Place the pepper and egg decorations, alternate, gelatin layer in mold, and fix them by pouring over a new layer of gelatin, which will solidify rapidly in the freezer.

Take the mold with hardened gelatin and on this place a first layer of medallions of lobster, alternating with decorations, truffle and pepper gherkins (the latter you simply cut them into rings).

Cover with another layer of gelatin and passed back into the freezer to solidify quickly.

Remove the mold, and then the last layer of lobster, alternating as the previous layer.

Cover with gelatin now, coming up to the edge of the mould.

Completed in the aspic, put it in the refrigerator, where it will solidify for at least 3 hours.

When serving, take the mold and immerse it for a few moments in a bowl with hot water: so it will be easier to unmold the aspics.

Dry then mold and turn it upside down on the plate (with a kitchen paper towel you can dry what little gelatin that can melt because of the dive of the mold in warm water).

If necessary, before serving keep the aspic again for 10-15 minutes in the refrigerator.