Gourmet Lobster Mousse

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Gourmet Lobster Mousse
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Health Score:
6,2 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 23 h. 15 min.
Ready in

Ingredients

for
6
Ingredients
salt
2 tablespoons sugar
1 bay leaf
2 Star anise
2 small, dried, red chile peppers
8 sheets white gelatin
For the mousse
2 ⅔ cups cooked Lobster meat
1.333 cups lobster stock
1 teaspoon Shrimp paste
10 sheets white gelatin
2 tablespoons Cognac
1 cup cream (at least 30% fat)
For the salad
2 cups Arugula
1 cup Frisée (curly endive)
8 cherry tomatoes
¼ cup herb butter
4 tablespoons breadcrumbs
2 tablespoons white Balsamic glaze
How healthy are the main ingredients?
Arugulasugarsalttomato

Preparation steps

1.
Line a sieve or colander with a damp tea towel, pour in the tomatoes and leave to strain into a bowl overnight (there should be approximately 800 ml of liquid). Next day put the tomato liquid into a pan, add the salt, sugar, bay leaf, star anise and chilli and briefly bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Then pour through a fine sieve lined with a cloth and leave to strain again. Soak the gelatine in plenty of cold water, then squeeze out, put into a small pan and dissolve over a low heat. Stir into the tomato liquid and pour into a loaf tin lined with clingfilm. If you wish, pour a little of the liquid into a small dish and dice it later to use as a garnish.
2.
Cut the lobster meat into rough pieces and puree finely with a little of the stock in a liquidiser or food processor. Heat the rest of the stock. Soak the gelatine in cold water, squeeze out and dissolve in the stock. Then add to the lobster mixture with the prawn paste and puree briefly to combine. Transfer to a dish and leave until it begins to set. Whip the cream until stiff and fold into the mixture with the cognac. Turn the mousse into the loaf tin (on top of the tomato jelly) and chill for at least 4 hours.
3.
Wash the rocket and frisee and shake dry. Wash and halve the tomatoes. Mix the breadcrumbs with the butter and put small heaps on the cut surfaces of the tomatoes. Put into the oven at 200°C (with fan) for a few minutes to brown the breadcrumbs.
4.
Turn the mousse out onto a board, pull off the clingfilm and slice. Arrange on plates with the salad leaves and tomatoes. Sprinkle with balsamic cream and serve garnished with cubes of tomato jelly.