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Lobster thermidor mousseline with ginger jelly

Lobster thermidor mousseline with ginger jelly

PT2H

1
Put the lobsters in a freezer. This will render them insensate. Boil some water. Once the lobsters are insensate, place each on its back with its claws tied and hold it firmly by the top of its head
  • 1000g of lobster
2
Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail
3
Once the lobsters are dead, pull each head away from the tail and pull the claws off. Cook the tails in simmering water for 3 minutes and the claws for 5. Put both into iced water for 5 minutes. Drain
4
Remove all the flesh from the cooked body and tail. Crack the claws and extract all the flesh, putting the shell aside for the stock. Chill the flesh until needed
5
Make the lobster stock by frying the lobster shells in a little oil until browned. Add the onion, celery and carrot and cook until browned
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • 2 tbsp of olive oil
6
Add the brandy and boil until it has evaporated. Add the tomatoes and white wine. Bring to a simmer, add the parsley and water and bring back to a simmer for 20 minutes
  • 2 tbsp of brandy
  • 2 plum tomatoes
  • 125ml of white wine
  • 5g of parsley stalks
7
Put into a blender or processor to break up the shells. Sieve, bring to a simmer and reduce to half the quantity. Leave to cool
8
Soak the gelatine in cold water until floppy. Drain and stir into 600ml of the warm lobster reduction with the cognac. Fold in the whipped cream
  • 4 gelatine leaves
  • 25ml of Hennessy cognac
  • 300ml of whipping cream, whipped
9
Set 6 ring moulds on a tray and fill each with the mixture. Chill to set
10
To make the ginger jelly, blitz the ginger with the lemon juice and water in a blender. Pour into a pan and add the sugar. Bring to the boil and skim. Cool slightly
  • 250g of ginger
  • 2 lemons, juiced
  • 200g of caster sugar
  • 1.5l water
11
Soak the gelatine in cold water until floppy. Add to the ginger mixture. Pour through a fine sieve and pour into a shallow tray. Chill to set
  • 6 gelatine leaves
  • 300ml of water
12
To make the tuiles, cook the potatoes in boiling water until tender. Push through a fine sieve and cool. Heat the oven to 130°C/Gas mark 1/2
  • 300g of potato
13
Whisk the egg white. Mix 250g of the potato and egg white together and season. Spread thinly on silicone paper and sprinkle with fennel seeds and parmesan. Bake for 15-20 minutes until firm
  • 75 egg whites
  • 25g of fennel seeds
  • 25g of Parmesan
14
Remove from the oven and cool. Break into pieces. Heat the oil in a fryer and deep fry until golden brown
  • 1000ml of oil
15
Choose 18 pieces of lobster and coat them in crème fraiche followed by dill. Put each mousseline on a plate and carefully lift off the ring
  • 1 tbsp of crème fraîche
  • 1 tsp dill
16
Decorate the top of each mousseline with 3 pieces of lobster. Add some leaves and herbs to each plate. Chop the set ginger jelly into pieces and arrange some on each plate
  • 20g of mixed salad leaves

Ingredients

Metric

Imperial

  • Lobster

    • 1000g of lobster
    • 4 gelatine leaves
    • 25ml of Hennessy cognac
    • 300ml of whipping cream, whipped
  • Lobster stock

  • Ginger jelly

  • Fennel seed tuile

  • To plate

    • 1 tbsp of crème fraîche
    • 1 tsp dill, chopped
    • 20g of mixed salad leaves

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