Lobster Mousseline

Difficulty:
1/5

Yield: 12 servings
Preparation is easy
Preparation time is 30 minutes

Ingredients

  • 500 grams raw lobster tail meat (1 pound)
  • keep the claws for decoration
  • 750 millilitres heavy cream (3 cups)
  • 3 whole eggs
  • salt and pepper
  • 1 cup Pernod (250 millilitres)
  • 30 grams chopped chives (1 ounce)
  • 1 litre fish stock (1 quart)

Directions

  1. Puree the lobster meat and place it in a bowl. Add the eggs, one by one and slowly incorporate the cream until a smooth mass forms. Season with salt and pepper, Pernod and chives.
  2. With the fish stock simmering, place the cracked claws in the pot and cook for 8 minutes. Meanwhile, take a couple of teaspoons and begin to make quenelles out of the lobster-cream mixture, dropping them into the same stock. Remove the quenelles when they float to the surface, after about 1 minute.
  3. Serve with rice noodles, the lobster claws and lemon grass spears. Decorate with chives.