Lobster Thermidor Mousse Recipe - Great British Chefs

Lobster thermidor mousseline with ginger jelly

Starter
medium
6
2 hours, plus chilling

PT2H

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.

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Ingredients

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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

250g of ginger, peeled
2 lemons, juiced
300ml of water
200g of caster sugar
6 gelatine leaves

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

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6 small ring moulds
Blender
Fine chinoise

Method

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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

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

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

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

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

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

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

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

Set 6 ring moulds on a tray and fill each with the mixture. Chill to set

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

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

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

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

Remove from the oven and cool. Break into pieces. Heat the oil in a fryer and deep fry until golden brown

1000ml of oil

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

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