Hot Parmigiano-Reggiano Heart with Crayfish Tails and Red Wine Sauce

Of the Heart:
Lightly beat the whole eggs with the egg yolks. Melt bain-marie the Parmigiano-Reggiano cheese with the butter and add mixture to the sifted flour. Add salt, pepper and grated nutmeg. Grease 4 aluminium moulds with soft butter. Divide the mixture into each mould, put a spoonful of bisque in the centre of each with a crayfish tail cut into pieces. Leave in refrigerator for one hour. Remove and bake the Parmigiano-Reggiano cheese flans in the oven at 180º C for 7-8 minutes.
Of the Red Wine Sauce:
In the meantime, prepare a saucepan with the wine, a laurel leaf, the peeled and sliced shallot and a few cracked pepper grains. Let the wine almost completely evaporate, add the demi-glace sauce and let this evaporate by approximately one third. Remove the sauce from the flame and, stirring with a whip, gradually add in the butter.
Of the completion of the recipe:
Sauté the crayfish tails in a small amount of olive oil for the final preparation of the recipe. Dress the crinkly lettuce with a drizzle of olive oil, a few drops of squeezed lemon, salt and pepper.
The final touch.....
Place a small bouquet of lettuce on the dishes, carefully remove and position the Parmigiano-Reggiano flans on each dish, put the crayfish tails on the lettuce and dress with the red wine sauce.
Important: the cheese flans will have to be well-cooked on the outside and soft inside, so that, once opened, their hot Parmigiano-Reggiano “heart” will be released.