Mousseline Of Lobster With Champagne Beurre Blanc Recipe

Cooking Directions

• STEP 1.Start by cooking the lobster in boiling water until it turns bright red. Remove the lobster from the water and let it cool.
• STEP 2.Once the lobster is cool enough to handle, remove the meat from the shell and chop it into small pieces.
• STEP 3.In a food processor, blend the lobster meat until smooth. Add the cream and blend again until well combined.
• STEP 4.In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the lobster mixture.
• STEP 5.Divide the mixture into individual ramekins and place them in a steamer. Steam for about 15 minutes, or until set.
• STEP 6.While the mousseline is steaming, prepare the champagne beurre blanc. In a saucepan, heat the champagne over medium heat until it reduces by half.
• STEP 7.Reduce the heat to low and whisk in the butter, one piece at a time, until melted and smooth. Season with salt and pepper to taste.
• STEP 8.Once the mousseline is cooked, remove it from the steamer and let it cool slightly. Serve the mousseline with the champagne beurre blanc drizzled over the top.
• STEP 9.Garnish with fresh herbs, such as chives or parsley, for added flavor and presentation.

Cooking Tips

• Make sure to cook the lobster just until it turns bright red to avoid overcooking and toughening the meat.
• For a smoother mousseline, strain the lobster mixture through a fine mesh sieve before folding in the egg whites.
• To prevent the beurre blanc from separating, make sure to whisk in the butter slowly and continuously until fully incorporated.

Storage and Serving

• Leftover mousseline can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the mousseline in a steamer and steam until heated through.
• Serve the mousseline as an appetizer or main course, accompanied by crusty bread or a side salad.