This sauce is key to the Lobster Cardinal, but it is also delicious for other preparations of that excellent crustacean.
1 ptBechamel Sauce (hot)
1 cFish Stock (very strong)
1 tBlack Truffle Oil
3 TLobster Butter
3 ozHeavy Cream
1. Combine the Bechamel and the Fish Stock and reduce to 1 pint.
2. Stir in the truffle oil and add other seasonings as needed.
3. Finish with cream and Lobster Butter.
Shavings of black truffle are nice, in grave moderation...