The third lobster dish inspired by Iron Chef

                      Hiroyuki Sakai's battle with Ron Siegel

                                                         Lobster Mousse with Truffles

                            If memory serves me well, steamed lobster, prawns, and ground pepper

                            were ground into mousse. A sauterne based sauce with egg yolks was

                            put on top of the bowls of mousse and baked in the oven. I think the

                            combination was served on truffles with fresh spinach leaf garnish.

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