Lobster Mousse with Artichokes

Name: Lobster Mousse with Artichokes
Total time: 5 h 30 min
Yield: 4
Ingredients: 500 grams Lobster shell (chopped); 2 Tbsps clarified butter; 2 Tomatoes (quartered); 1 stalk Celery (diced); 100 milliliters Sauternes; 4 centiliters Noilly Prat; 100 milliliters white Port wine; 3 Star anise; 0.25 tsp Szechuan pepper; 300 grams Whipped cream; 5 sheets gelatin (soaked cold); salt; 250 grams whipped Whipped cream; 4 unshelled Lobster claw; rosemary; thyme; 4 Tbsps olive oil; 2 shallots (peeled and diced); 2 garlic cloves (peeled and pressed); 0.5 Fennel bulb (cleaned and diced); 1 stalk Celery (cleaned and diced); 1 carrot (peeled and diced); 0.5 stalk Leeks (only the white part, diced); 2 Tomatoes (quartered); Noilly Prat (per 1 cl); Pernod (per 1 cl); 2 Tbsps White vinegar; 0.5 Tbsp fennel seeds; 1 bay leaf; 1 Star anise

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Difficulty:

advanced

Difficulty

Preparation:

5 h. 30 min.

Preparation

Ingredients

for

servings

For the lobster mousse: 500 grams Lobster shell (chopped); 2 Tbsps clarified butter; 2 Tomatoes (quartered); 1 stalk Celery (diced); 100 milliliters Sauternes; 4 centiliters Noilly Prat; 100 milliliters white Port wine; 3 Star anise; ¼ tsp Szechuan pepper; 300 grams Whipped cream; 5 sheets gelatin (soaked cold); salt; 250 grams whipped Whipped cream

For garnish: 4 unshelled Lobster claw; rosemary; thyme

For the artichoke salad: 4 Tbsps olive oil; 2 shallots (peeled and diced); 2 garlic cloves (peeled and pressed); ½ Fennel bulb (cleaned and diced); 1 stalk Celery (cleaned and diced); 1 carrot (peeled and diced); ½ stalk Leeks (only the white part, diced); 2 Tomatoes (quartered); Noilly Prat (per 1 cl); Pernod (per 1 cl); 2 Tbsps White vinegar; ½ Tbsp fennel seeds; 1 bay leaf; 1 Star anise; 1 tsp white peppercorns; thyme (1 each branch); rosemary (1 each branch); 500 milliliters chicken stock (prepared); salt; freshly ground peppers; 1 pinch sugar; 6 small Artichoke (or 6 artichoke bottoms)

How healthy are the main ingredients?

Whipped cream Whipped cream Leek Celery olive oil sugar

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Preparation steps

For the artichoke salad: Heat 2 tablespoons oil and sauté vegetables in it. Deglaze with vermouth, Pernod and 1 tablespoon vinegar. Add spices and herbs and pour in chicken stock. Add salt, pepper and sugar, bring to a boil, let stand briefly and then pour stock through a sieve.

Fry rinsed artichokes or artichoke bottoms in remaining oil and pour in 1 tablespoon vinegar . Pour in stock, bring to a boil and braise artichokes over low heat for 6-8 minutes until soft, then let cool until lukewarm. Remove artichokes from pan and cut into pieces. Remove stock and add back in artichokes to keep warm.

For the lobster mousse: Saute lobster shell in hot butter for about 5 minutes. Add tomatoes and celery and continue to saute. Deglaze with white wine, vermouth and port wine. Add spices and liquid cream along with 500 ml (approximately 2 cups) of water and bring to a boil.

Let simmer about 30 minutes, remove from heat, allow to cool to room temperature, then strain through a fine sieve.

Reduce the stock from 500 ml (approximately 2 cups) to 100 ml (approximately 3 1/3 ounces). Dissolve squeezed gelatine in reduced stock, mix with remaining stock, add salt and stir in a bowl over ice until cold. Fold in whipped cream just before the gel point and place mousse in the fridge for 3 hours. To serve, scoop out portions of lobster mousse, serve with artichoke salad and garnish with 1 unshelled lobster claw and herbs.