Lobster Mousse

Ingredients for Lobster Mousse

Instructions for Lobster Mousse

To prepare the Lobster Mousse recipe, please follow these instructions:

Smash the lobster with a sharp, heavy knife by cutting a cut from the underside of the head down between the legs. Remove the stomach paws, which sideways forward, just behind the eyes. Also remove the intestine that passes through the tail. Carefully crush the shells on the claws with a slight "hammer" stroke or use a nutcracker.

Remove the meat from shells and claws and cut it into mundane pieces. Save any. Roe.

Put the lobster shells in a pan in the oil. Chop the chopsticks. Cut the bell cell in smaller pieces. Bowl of shallots, bell pepper, parsley, peppercorns and white wine in the pot. Cook the shells small approx. 10 minutes under low. Pour the shells into draining in a sieve over a bowl. Save the layer.

Rub the lobster through a sieve and mix it with the lobster layer, or mix it with a blender with the layer. Add tomato sauce and cognac and season with salt and pepper.

Place the house block in soft water in cold water for 4-5 minutes. Take the house block with the water that hangs and melt it in a bowl over a water bath.

Stir the hand warmed house blister in the lobster mixture in a thin beam. Whip the cream stiff and turn it in with a light hand.

Spread the mousse into 4 serving dishes and let it stiffen in the refrigerator, it takes 4 hours.

Serving:
Rinse and strip the salad leaves and spread them on 4 plates. Cut the tomatoes in both. Loosen the mousse with a small knife along the edge and keep the dishes in warm water for a few seconds. Turn the mousse out on cold plates. Decorate with lettuce, tomatoes and peppers and put a little parsley on top.