Lobster Mousse Food

LOBSTER MOUSSE PUFF PASTRY BOUCHEES

Lobster Mousse Puff Pastry Bouchees image

Provided by Emeril Lagasse

Time 32m

Yield 2 servings

Number Of Ingredients 8

Ingredients

3/4-pound lobster tail meat, roughly chopped, plus 1/2-pound lobster tail meat, sliced thin
1/4 teaspoon paprika
1/2 cup chilled heavy cream
1 tablespoon minced tarragon leaves
Mini puff pastry shells
1 egg mixed with 1 tablespoon water, to make egg wash
1-ounce American farmed paddlefish caviar, optional
1/2 teaspoon salt

Steps:

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, 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 sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely.
Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes.
Serve immediately topped with a slices of lobster and a dollop of caviar, if using.

LOBSTER MOUSSE

Lobster Mousse image

Provided by Marian Burros

Categories appetizer

Time 15m

Yield 4 cups of mousse

Number Of Ingredients 12

Ingredients

1/2 pound cooked lobster meat
3/4 cup clam broth
1 tablespoon unflavored gelatin
2 ribs celery, chopped fine
2 tablespoons finely chopped onion
1 1/2 teaspoons Dijon mustard
1/2 cup minced parsley
1/2 cup heavy cream, whipped
3/4 cup mayonnaise
Salt, white pepper to taste
Juice of one lemon
Curly kale for decoration

Steps:

Cut lobster into 1/2-inch pieces.
Sprinkle gelatin over broth. Place over low heat; stir until thoroughly dissolved.Cool.
Whip cream.
Combine celery, onion, mustard, parsley, whipped cream, 1/4 cup mayonnaise, salt and pepper, lobster and cooled broth; mix thoroughly. Spoon into 1-quart mold and seal tightly with plastic wrap. Refrigerate until firm, at least four hours or overnight.
To serve, mix remaining mayonnaise with lemon juice. Unmold mousse and serve on curly kale, with lemon mayonnaise poured over the top. Serve with homemade Melba toast.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 304 milligrams, Sugar 1 gram, TransFat 0 grams

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE

Poached Lobster with Caviar Mousse and Dijon Mustard Sauce image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons Dijon mustard
2 cups lightly whipped cream
1 shallot, chopped
Salt and pepper
1 cup caviar
4 tablespoons creme fraiche
4 tablespoons Dijon mustard
Salt and pepper
2 lobster tails, poached
4 lobster claws, poached
4 ounces algae
4 thin slices toasted white bread
1 tablespoon black mustard seeds

Steps:

To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

More about "lobster mousse food"

LOBSTER MOUSSE RECIPE

Web Jan 9, 2017 Ingredients 1 live lobster (about 900gm) 2 golden shallots, coarsely chopped 2 thyme sprigs 150 gm butter, coarsely chopped 20 …
From gourmettraveller.com.au
Servings 10-12
Category Starter
Author Lisa Featherby
Total Time 1 hr 15 mins

Kill lobster humanely (see note), then remove tail meat by running your finger along the connective tissue between the shell and meat. Refrigerate meat until required. Chop or crush shells, then place in a large saucepan over medium heat with shallot, thyme and 100gm butter, and stir and pound shells with the end of a rolling pin to break up until shells are fragrant and deep red (20-30 minutes). Add flour and stir until well combined and toasted (3-4 minutes). Add tomato paste and stir continuously until it loses its raw flavour (1-2 minutes), then deglaze pan with Cognac and gradually add stock, stirring until smooth. Increase heat to high and stir until liquid comes to the boil, then stir occasionally until well flavoured (2 minutes). Remove from heat and strain through a sieve, pressing to extract the most liquid, then strain again through a fine sieve; you should have 300ml. Return to pan and bring to a simmer. Squeeze excess water from gelatine and stir into sauce to dissolve. Se
To make Melba toasts, preheat oven to 175C. Cut crusts off bread with a serrated knife, cut slices diagonally in half and bake on trays, turning once, until light golden and crisp (8-10 minutes). Halve toasts again, brush lightly with oil, then return to oven and bake, turning once, until golden (5-7 minutes).
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).
Meanwhile, dip bases of mousse moulds briefly in hot water to loosen, then invert onto serving plates. Spoon lobster meat on each mousse, top with roe and chervil and serve with Melba toasts.

Lobster Mousse Food

LOBSTER MOUSSE PUFF PASTRY BOUCHEES

LOBSTER MOUSSE

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE

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