Lobster Thermidor Mousse Recipe

Name: Lobster Thermidor Mousse Recipe
Total time: 120 min
Ingredients: 1000g of lobster; 4 gelatine leaves; 25ml of Hennessy cognac; 300ml of whipping cream, whipped; 1 onion, chopped; 1 celery stick, chopped; 1 carrot, chopped; 2 tbsp of olive oil; 2 tbsp of brandy; 2 plum tomatoes, chopped; 125ml of white wine; 5g of parsley stalks; 1.5l water; 250g of ginger, peeled; 2 lemons, juiced; 300ml of water; 200g of caster sugar; 6 gelatine leaves; 300g of potatoes; 3 egg whites; 25g of fennel seeds; 25g of Parmesan, finely grated; 1000ml of oil, for frying; 1 tbsp of crème fraîche; 1 tsp dill, chopped; 20g of mixed salad leaves

www.greatbritishchefs.com

Frances Atkins updates the classic French dish of lobster thermidor by condensing the flavours into a mousseline. A creative seafood starter

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