Lobster Mousse Recipes
LOBSTER MOUSSE PUFF PASTRY BOUCHEES
Steps:
- Preheat oven to 400 degrees F.
- In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon.
- Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely.
- Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes.
- Serve immediately topped with a slices of lobster and a dollop of caviar, if using.
POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE
Steps:
- To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
- To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
- To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.
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- Kill lobster humanely (see note), then remove tail meat by running your finger along the connective tissue between the shell and meat. Refrigerate meat until required. Chop or crush shells, then place in a large saucepan over medium heat with shallot, thyme and 100gm butter, and stir and pound shells with the end of a rolling pin to break up until shells are fragrant and deep red (20-30 minutes). Add flour and stir until well combined and toasted (3-4 minutes). Add tomato paste and stir continuously until it loses its raw flavour (1-2 minutes), then deglaze pan with Cognac and gradually add stock, stirring until smooth. Increase heat to high and stir until liquid comes to the boil, then stir occasionally until well flavoured (2 minutes). Remove from heat and strain through a sieve, pressing to extract the most liquid, then strain again through a fine sieve; you should have 300ml. Return to pan and bring to a simmer. Squeeze excess water from gelatine and stir into sauce to dissolve. Se
- To make Melba toasts, preheat oven to 175C. Cut crusts off bread with a serrated knife, cut slices diagonally in half and bake on trays, turning once, until light golden and crisp (8-10 minutes). Halve toasts again, brush lightly with oil, then return to oven and bake, turning once, until golden (5-7 minutes).
- Dice reserved lobster meat. Heat remaining butter in a frying pan over high heat, add lobster and stir until just cooked (3-4 minutes). Season to taste and set aside to cool briefly (5-6 minutes).
- Meanwhile, dip bases of mousse moulds briefly in hot water to loosen, then invert onto serving plates. Spoon lobster meat on each mousse, top with roe and chervil and serve with Melba toasts.
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