Lobster mousse (farce)
Ingredients
- 80 g raw lobster meat from 2 claws and 2 knees
- 40 g egg
- 40 g butter
- 2 g salt
- 80 g cream 35% fat
- cooked lobster pieces from 2 claws and 2 knees
Instructions
- Normally what I would do is make a farce or a mousse from some beautiful flat fish filet. Then I would incorporate the lobster later on. But for this dish I wanted to take the meat raw out of the shell and turn that into a farce or a mousse. Then after mix that with the cooked part of the lobster claws, so then you get a beautiful lobster mousse with lobster pieces. Makes more sense in my head.
- Begin by removing the meat from the raw lobster knees and claws. I did vacuum them both because I noticed it made it a bit easier to remove the meat. If it's really stuck just scrape it out with a spoon.
- Now transfer 80 grams of the raw lobster in a blender and also add the egg, the butter and the salt. Blend it till smooth. Beware that it doesn’t heat up from the friction.
- Then add the cream and blitz it till all the cream is incorporated. Directly stop to prevent the mousse from splitting.
- Then transfer it into a bowl together with the cooked lobster pieces. Fold all the ingredients together, cover it and keep it in your fridge for later.Â
Filled zucchini or courgette flowers
Ingredients
- 8 zucchini or courgette flowers
- the lobster mousse we made before
Instructions
- Quite often they come with these little courgettes, very delicious, but we don’t use them for this dish. Now trim the bottom of the flowers with the tip of a knife and also gently remove the pistil.
- Then season some boiling water with a generous amount of salt and blanch the flowers for around 10 seconds each. Be very gentle so you don’t tear the petals.
- Now cool them down in ice water. Once cold let them drain and place them all facing the same side on a tray. Let them drain with an angle to remove as much water as possible. Meanwhile transfer the mousse in a piping bag that’s fitted with a big round nozzle.Â
- Then gently open up the flowers and fill them with the lobster mousse. When filling, you just wanna be very gentle as well because if you just pipe it in, it's gonna explode. So you wanna keep control of the amount you put in. Do put in enough though, because if you are too gentle, it's not gonna be nice and full. You want it to have a little bit of a bump.Â
- Now close the filling up with the flower petals and gently press it to create a nice shape. Keep them covered in your fridge for later.
- To finish them steam them at 100 °C (212 °F) for about 4 minutes
