Mousse de Homard
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Brandy
- White wine
- Rub
- one-third pint of barely-whipped cream
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cook the lobster in a few tablespoonfuls of previously-prepared fine mirepoix, one half-bottle of white wine, and a small glass of burnt brandy.
- Leave to cool in the cooking-liquor.
- Now split the lobster in two, with the view of withdrawing its meat.
- Finely pound the latter while adding thereto, little by little, one-third pint of cold fish velouté per lb.
- of meat.
- Rub through a sieve;
- put the resulting purée in a vegetable-pan lying on ice, and stir for a few minutes.
- This done, add a little good fish jelly, melted and cold, and one-third pint of barely-whipped cream.
- Taste;
- rectify the seasoning, and warm it slightly with cayenne.
Plating
Cookware for this recipe
-
Saucepan
-
Whisk
-
Blender
-
Mortar and pestle
-
Wooden spoon
-
Sieve