Lusciously smooth Lobster and smoked salmon mousse, served with a hit of Tyrrells sweet chilli & red
Serves 6 as a starter Ingredients 1 whole cooked lobster, around 400-500g, or 150g cooked lobster meat 100ml cold water juice of half a lemon dash of Tabasco 4
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Cooking tools:
- Chef's knife
- Cleaver
- Meat tenderizer
- Rolling pin
- Lobster pick
- Skewer
- Kitchen scale
- Food processor
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Peeler
- Spoon
- Ramekin
- Plastic wrap
- Refrigerator
- Serving platter
- Plate
Ingredients
- 1 whole cooked lobster, around 400-500g, or 150g cooked lobster meat
- 100ml cold water
- juice of half a lemon
- dash of Tabasco
- 4 sheets leaf gelatine
- 50 75g cooked prawns
- 150g mayonnaise
- 200ml double cream
- 100g smoked salmon, very finely chopped
- sunflower oil, for greasing
- sea salt and finely ground pepper
- salmon caviar and dill sprigs, to garnish
- 1 medium cucumber, peeled, deseeded and finely diced
- 1 tsp caster sugar
- tbsp cider vinegar
- tbsp lightly chopped dill
- 1 tbsp capers, rinsed and chopped
- salt and finely ground pepper
- Tyrrells sweet chilli & red pepper crisps, to serve
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