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ROCK LOBSTERS BELLEVUE
Cook the rock lobsters in a highly salted court-bouillon, boiling covered for 25 to 30 minutes. Uncover and leave to cool in the cooking broth. If using canned mixed vegetables, rinse in a colander under boiling salted water, drain and leave to cool. Cut the cucumbers into 1 1/2 inch thick pieces, plunge in salted boiling water and cook until you can slide the blade of a knife through them. Leave to cool, cut the core out. Slice the top of the tomatoes off, empty them and season with salt. The tomatoes and cucumbers will be filled with the mixed vegetables combined with some of the highly seasoned mayonnaise. Turn the remaining mayonnaise into a tartar sauce, by adding the chopped herbs, capers and pickles. Prepare the aspic jelly following the recipe. Detach the heads of the rock lobsters, gut them but save the roe and add to the mixed vegetables. Delicately remove the flesh from the tail, preserving the larger carcass whole to place it, with its head, on the serving platter. Cut the tail meat into 1/3 inch slices, lay them on the rock lobster carcass, sticking them, if need be, with some of the aspic jelly. Garnish the platter as on the photo, glaze the rock lobster meat by brushing some of the setting aspic jelly on the surface. Chop the remaining set aspic jelly to finish the decoration. Serve with the tartar sauce on the side. Chill until ready to serve. This wonderful festive dish can be prepared a day ahead.
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1 rock lobster (5 to 6 1/2 lbs)
1 rock lobster (4 1/2 lbs)
2 1/4 lbs fresh or canned mixed vegetables
2 cucumbers
2 1/4 lbs small tomatoes
2 cups plain mayonnaise
1 tbsp of chopped : parsley, chives, chervil, capers, pickles
