Mousseline de Homard (Lobster Mousse)
Lobster meat, cream, and cayenne are chilled in a lobster-shaped mold to make this airy hors d'oeuvre, which can be garnished to create a whimsical appearance.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Fish-shaped mold
- Plastic wrap
- Serving platter
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 1⁄2 cup homemade fish stock
- 1 tbsp. powdered gelatin
- 1 lb. cooked fresh or frozen lobster meat, thawed
- 3⁄4 cup mayonnaise
- 1⁄2 tsp. cayenne
- Kosher salt, to taste
- 1 cup heavy cream
- Canola oil, for greasing
- Lettuce leaves, sliced lemon, and tomato, for garnish (optional)
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