1 In a sauté pan, pour your mushroom dice, the cream, a dash of lemon salt and pepper then cook uncovered for 7 minutes.
2 Meanwhile in a large pot put your garnish: 1 carrot and an onion cut into dice thyme, 3 bay leaves coarse salt and a little Espelette pepper powder add 5 liters (5.25 qt) of water and bring to a boil.
3 Test your mushrooms which should remain crispy, in a small bowl mix your teaspoon of cornstarch with a spoon of cold water, then pour over your mushrooms stir well then remove from heat and quickly incorporate your 2 egg yolks, spread on a plate and let cool.
4 When your broth is boiling plunge your lobster, after 6 minutes remove it and extract the tail then plunge the rest of the lobster for 5 additional minutes.
5 Remove it and shell it as soon as you can, on one side the claws and everything you were able to remove from the lobster and on the other the shelled tail.
6 In a saucepan bring 1 liter (1.1 qt) of salted water to a boil then add your green tea turn off and let infuse for 5 minutes, then strain put the liquid back to boiling then plunge your spinach as soon as it returns to a boil count 2 minutes then drain your spinach and press it.
7 Preheat your oven to 180°(th6)
8 In front of you lay out your 8 squares on each put a spoon of mushrooms, in the middle a little shelled lobster then a little more mushrooms and roll to make your cannelloni, arrange them then on your baking sheet pour over a small ladle of broth and 1 small ladle of américaine sauce, put in the middle of the oven for 12 minutes, 2 minutes before place your shelled tail there.
9 Pass your spinach a little with salted butter to reheat it
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