BOIL the lobster in a court-bouillon according to the directions. Remove it from the kettle as soon as it is done.

Drain, open, and shell the lobster as described in the preceding recipe for HOMARD WALTER SCOTT. Cut the meat into large pieces. It may then be kept moist in the court-bouillon; drain it well again before using.

Cook the mushrooms according to the basic recipe. If you are so fortunate as to have fresh truffles, cook thern according to the directions ; otherwise, dice the contents of a small tin of truffles and warm thern in their own liquor, adding, if you wish, 2 teaspoons of Madeira.

In a heavy saucepan, heat together the butter and shallots, then add the pieces of lobster, the truffles, drained (reserve the liquor), and the mushrooms. Cook all together over fairly high heat, stirring often, until the lobster is heated through. Then add the brandy and anise liqueur, touch with a lighted match, and shake the pan until the flames die down. Then add the cream, the truffle liquor, the curry powder, and a little salt and pepper. Mix well and simmer gently until the sauce thickens.