Mousseline of Lobster Recipe with Champagne Beurre Blanc - Great British Chefs
Classical French cooking is famous for its use of luxurious ingredients and indulgent flavours – something this recipe from Michel Roux Jr offers in spades.
Ingredients
- 2 hen (female) lobsters, each weighing approx. 300g, with their eggs if possible
- 1 lobster, large, weighing approx. 1.3kg
- 2 egg whites
- 750ml of double cream, chilled
- 150g of spinach, large leaves only and stalks removed
- 300g of butter, room temperature, plus extra melted butter for brushing the moulds
- 50g of caviar, ideally Beluga
- 2 shallots, finely chopped
- 200ml of Champagne
- fine sea salt
More Like This
Mousseline de Homard (Lobster Mousse) | Saveur
saveur.com
Mousseline de Brochet Homardine from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Lobster Bisque | Saveur
saveur.com
Boiled Lobsters with Beurre Blanc Sauce | Canadian Goodness
dairyfarmersofcanada.ca
Classic French Lobster Bisque (Silky, Shell-Rich Soup) - My Home Made Recipe
myhomemaderecipe.com
The Luxury Lobster Brioche Burger Recipe – St Pierre UK
stpierrebakery.co.uk
Lobster with champagne – Blue Island
blue-island.com
Lobster Thermidor Mousse Recipe - Great British Chefs
greatbritishchefs.com