Ingredients for Timbale:

2 one and 1/4 lb. lobsters
10 ounces dry sea scallops
2 Tbsp. fine diced black truffles
2 ounces lobster reduction (see below)
2 eggs
8 ounces heavy cream
salt
white pepper
8 four ounce aluminum cups

Ingredients for Sauce:

1 medium diced onion
2 diced carrots
2 diced leeks
8 ounces white wine
2 ounces tomato paste
4 ounces brandy
8 ounces heavy cream
4 ounces whole butter
4 ounces cooked and cleaned crayfish
lobster shells

Procedure for Timbale:

Place lobster meat in a food processor for one minute. Add one egg, 4 ounces heavy cream, one ounce lobster reduction and let it process for one minute to make the mousse.

Transfer lobster mousse into a bowl and mix in one tbsp. diced truffles with a spatula. Season the mousse with salt and pepper to taste and then put it into a pastry bag. Repeat the same procedure with the sea scallops.

Using a vegetable spray, lightly coat inside of eight aluminum cups. Pipe a layer of scallop mousse around inside edge of the cups, leaving a hole in the middle. Next fill middle hole with the lobster mousse and lightly tap the bottom of each cup onto a table top to pack the mixture tight.

Place the 8 filled cups into a rectangular pan, and add enough hot water to go half way up the cups.

Bake at 350 degrees for 12 minutes. Afterwards, unmold cups and slice mousse in half down the side.

Reheat the brandied crayfish sauce and place equal amounts onto 8 plates.

Arrange two slices onto each plate and serve.

Procedure for Brandied Crayfish Sauce and Lobster Reduction:

Boil lobsters in pot of water for 8 minutes. Remove from water and allow to cool. Take lobster meat from shell and set aside.

Place lobster shells back into cooking water over medium heat. Add onion, leeks carrots, white wine and tomato paste and let the stock cook for two hours.

Strain lobster stock equally into two pots and add to each pot 2 ounces brandy, 4 ounces heavy cream and 2 ounces of butter. Turn one pot on high heat and reduce it to one quarter the volume to make the lobster reduction. Season with salt and pepper to taste. Add to timbale.

Cook second pot over medium heat until sauce lightly coats the back of a spoon. Add crayfish tails and season with salt and pepper to taste. Allow to simmer for two minutes to finish the sauce.

Serves 8.