Lobster thermidor mousseline with ginger jelly
Item 1 of 1
- medium
- 6
- 2 hours
Lobster thermidor is a French dish, traditionally consisting of cooked lobster in a creamy sauce, often served in the shell with a Gruyere crust. Frances Atkins gives this classic a modern twist by serving the thermidor as a creamy mousse.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Lobster
- 1000g of lobster
- 4 gelatine leaves
- 25ml of Hennessy cognac
- 300ml of whipping cream, whipped
Lobster stock
- 1 onion, chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 2 tbsp of olive oil
- 2 tbsp of brandy
- 2 plum tomatoes, chopped
- 125ml of white wine
- 5g of parsley stalks
- 1.5l water
Ginger jelly
Fennel seed tuile
- 300g of potatoes
- 3 egg whites
- 25g of fennel seeds
- 25g of Parmesan, finely grated
- 1000ml of oil, for frying
To plate
- 1 tbsp of crème fraîche
- 1 tsp dill, chopped
- 20g of mixed salad leaves
SAVE RECIPE
Equipment
- 6 small ring moulds
- Blender
- Fine chinoise
Method
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
- 2 tbsp of olive oil
- 1 onion, chopped
- 1 celery stick, chopped
- 1 carrot, chopped
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, chopped
- 125ml of white wine
- 5g of parsley stalks
- 1.5l water
7
Put into a blender or processor to break up the shells. Sieve, bring to a simmer and reduce to halve the quantity. Leave to cool
8
Soak the gelatine in cold water for 10 minutes or until soft. 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
11
Soak the gelatine in cold water for 10 minutes until soft, then add to the ginger mixture. Pour through a fine sieve and pour into a shallow tray. Chill to set
- 6 gelatine leaves
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 potatoes
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
- 3 egg whites
- 25g of fennel seeds
- 25g of Parmesan, finely grated
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, for frying
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, chopped
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
