1. Cook lobsters in boiling water for approximately 7-8 minutes. Remove from boiling water and chill in ice water. When cold, remove head and shells from lobster
2. Cut the lobster meat into ¼ inch squares
3. Heat a roasting pan; add the olive oil and the lobster heads and the lobster shells. Roast at 450˚ until the shells and
   heads are nicely colored and roasted
4. Using a cleaver, crush the lobster heads and return to the oven
5. After 5 minutes add the mire-poix without the leeks and roast for 5 minutes more
6. Add the tomato paste, leeks and white wine. Continue roasting for an additional 5 minutes
7. Remove the roasting pan from the oven and add the chicken stock, heavy cream and bouquet garni. Bring to a boil and
   simmer on low heat for approximately 2 hours
8. Strain, add the butter, salt, fresh ground white pepper and cayenne

Assembly of the Black Truffle Royal:

1. Step 1 Divide the lobster pieces place it over the Black Truffle Royal, add the black truffles and set the royal in a warm
   water bath. Place in a pre-heated 450˚ oven for approximately 6 minutes or until hot
2. Remove from the oven and top the royal with lobster bisque. Garnish with the chives and serve.

1. Reduce truffle juice in half and add heavy cream and bring to a simmer
2. Remove from heat and add the heavy cream to the eggs and adjust the seasoning to taste
3. Strain and pour approximately 1 ½ oz. into heat proof cups or glass containers. Set the cups in a water bath bain-marie
4. Cover with foil and place in the oven for approximately 10 minutes. Check the consistency. If not firm cook a few minutes longer
5. Remove from the oven and refrigerate