Lobster the eiffel tower

Prepare the gelatine: soften the leaves of gelatine in cold water, then strizzateli and let them melt in a Bain-Marie, stirring gently with a wooden spoon; stir the gelatine to dice broth by flavouring it with the port; mix and let cool.

Bring to a boil in a pot, three liters of water with vinegar, some grain of pepper and a handful of salt.

Wash the lobster, fix it firmly with kitchen thread to a lath, and immerse in boiling water: Cook for 30 minutes at moderate fire and covered container; leave to cool in its cooking liquid, then drain and sgusciatela with great delicacy, taking care to preserve intact both the pulp that the shell.

Divide the flesh 1 cm thick medallions and arrange on a plate.

Clean the truffles with a toothbrush, to remove any residue of Earth, then wipe it with a damp cloth, dry it and split it in the not-too-thin slices, using the appropriate tool.

Place a coverslip on each Medallion truffle and cover everything with gelatin (if this had been established too, put on the heat for a moment).

Put in the refrigerator.

After about 2 hours, you can proceed to the preparation of the dish: with a sharp knife cut all around the medallions with their overhanging portion of truffles and gelatin; wash and drain the lettuce leaves and arrange in an even layer over the serving dish; at the Centre of the plate place the lobster shell, with the back facing upwards; around the shell you have gelatinati medallions.

Serve immediately.