Lobster Mousse Puff Pastry Bouchees

Potted Lobster Mousse NOURISH by TSF

Heat to boiling and then reduce heat to low. Cover and simmer for 5 minutes. Remove lobster from liquid. Strain liquid into a 4 cup measure. Add mixture and refrigerate until thickened. Puree thickened mixture with mayonnaise, lemon juice and hot pepper sauce. Add green pepper. Fold in whipped cream. Pour into 5 cup mold and refrigerate until set.

Lobster Mousse Little Shop of Lobsters

Rinse the lobsters in cold water, then plunge into the boiling water and cook for 12 minutes. Drain immediately and leave to cool. 2 hen (female) lobsters, each weighing approx. 300g, with their eggs if possible. 3. Remove the meat from the shells, trying to keep the tail meat in large pieces.

Lobster Mousse CoolBites Catering

Place a clean tea towel over the claws and crack with the end of a rolling pin or hammer. Remove the claw flesh. Place all the lobster meat in a food processor. Add the prawns and mayonnaise to the food processor and blend until smooth. Slowly pour the gelatine liquid into the food processor with the motor running.

Lobster Mousse CoolBites Catering

Step 3: Consomme. In stockpot, combine lobster shells, onion, carrot, tomato, celery, bay leaves, peppercorns and enough water to cover. Bring stock to a simmer (not a boil) and continue simmering for 1 hour, checking that the liquid doesn't boil. Scoop out the lobster shells and the vegetables with a strainer.

Lobster Mousse with Artichokes Recipe EatSmarter

Dice reserved lobster meat. Heat remaining butter in a frying pan over high heat, add lobster and stir until just cooked (3-4 minutes). Season to taste and set aside to cool briefly (5-6 minutes). 4. Meanwhile, dip bases of mousse moulds briefly in hot water to loosen, then invert onto serving plates.

Lobster Mousse Puff Pastry Bouchees

Preheat oven to 400 degrees F. In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth.

a white plate topped with food and sauce on top of a glass table

Combine cream cheese, butter, lemon zest, lemon juice and hot pepper sauce, and chives in the processor and pulse until well blended. Add lobster; pulse until quite smooth, and season with salt to taste. Transfer to a ziplock bag, and refrigerate for at least 4 hours to allow flavors to blend. (Can be made up to 2 days ahead.)

Country Gourmet Traveler Chicken Roulade with Lobster Mousse

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.

Lobster Consomme With Lobster Mousse Noodles 5 Steps Instructables

Place over low heat; stir until thoroughly dissolved.Cool. Step 3. Whip cream. Step 4. Combine celery, onion, mustard, parsley, whipped cream, ¼ cup mayonnaise, salt and pepper, lobster and cooled broth; mix thoroughly. Spoon into 1-quart mold and seal tightly with plastic wrap.

Lobster Mousse Toast Food Thinkers by Breville

When the mousse is done, allow it to rest for about 10 minutes before cutting 6 thick slices. 8) Pour half of the sauce into a separate pot and heat up the peas in it. Arrangement: Place a slice of lobster mousse at the center of each plattes, spoon some of the sauce with the peas around them and the rest of the sauce to the side.

Lobster mousse with warm champagne and chive sauce Recipe Recipes

Directions. In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon. Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the.

Country Gourmet Traveler Chicken Roulade with Lobster Mousse

The savoury mousse rose to fame during the 1960s. It's important to allow the lobster to cool for a moment just before serving since it has only minimal gelatin. It is best to prepare this recipe a day in advance so the mousse can set. You won't want to miss out on this delicious lobster mousse with champagne sauce recipe!

Lobster mousse recipe Gourmet Traveller

1) Preheat oven to 200 degrees C/Gas Mark 6. 2) In a food processor, puree the lobster meat with the salt and paprika. 3) With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon. 4) Place the pastry shells on a lightly greased baking tray, brush the tops with the egg wash, being.

Seafood mousse with lobster sauce Delicious, Desserts, Yum

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.

Lobster Thermidor Mousse Recipe Great British Chefs

Step 1. Place half the stock in a food processor; sprinkle in gelatin and let sit 10 minutes. Bring remaining stock to a simmer in a 1-qt. saucepan; transfer to processor and purée until combined.

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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.