Was the '60s the high-watermark of the savoury mousse? We've taken inspiration from parties of the past for our lobster mousse, served with golden oily Melba toast for dipping.
Jan 09, 2017 1:00pmBy Lisa Featherby
- 30 mins preparation
- 45 mins cooking plus chilling, setting
- Serves 10 - 12
Was the '60s the high-watermark of the savoury mousse? If it could be poached, sieved and set, we were up for it. This example is set with relatively little gelatine, so be sure to cool the lobster briefly before spooning it on top. Start this recipe a day ahead to set the mousse.
Ingredients
- 1 live lobster (about 900gm)
- 2 golden shallots, coarsely chopped
- 2 thyme sprigs
- 150 gm butter, coarsely chopped
- 20 gm plain flour
- 1 tbsp tomato paste
- 1 tbsp Cognac
- 500 ml (2 cups) chicken or fish stock
- 3 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes
- 120 ml pouring cream
- 8 slices soft white sandwich bread
- Chervil sprigs, to serve
- Trout or salmon roe, to serve
Method
Main
1
Kill lobster humanely (see note), then remove tail meat by running your finger
along the connective tissue between the shell and meat. Refrigerate meat until required. Chop or crush shells, then place in a large saucepan over medium heat with shallot, thyme and 100gm butter, and stir and pound shells with the end of a rolling pin to break up until shells are fragrant and deep red (20-30 minutes). Add flour and stir until well combined and toasted (3-4 minutes). Add tomato paste and stir continuously until it loses its raw flavour (1-2 minutes), then deglaze pan with Cognac and gradually add stock, stirring until smooth. Increase heat to high and stir until liquid comes to the boil, then stir occasionally until well flavoured (2 minutes). Remove from heat and strain through a sieve, pressing to extract the most liquid, then strain again through a fine sieve; you should have 300ml. Return to pan and bring to a simmer. Squeeze excess water from gelatine and stir into sauce to dissolve. Season to taste, transfer to a bowl and set aside, stirring occasionally, until cool (30-35 minutes). Whisk cream to soft peaks, fold into sauce a third at a time, then divide among two 350ml moulds, or one 700ml mould and refrigerate overnight to set.2
To make Melba toasts, preheat oven to 175C. Cut crusts off bread with a serrated knife, cut slices diagonally in half and bake on trays, turning once, until light golden and crisp (8-10 minutes). Halve toasts again, brush lightly with oil, then return to oven and bake, turning once, until golden (5-7 minutes).
3
Dice reserved lobster meat. Heat remaining butter in a frying pan over high heat, add lobster and stir until just cooked (3-4 minutes). Season to taste and set aside to cool briefly (5-6 minutes).
4
Meanwhile, dip bases of mousse moulds briefly in hot water to loosen, then invert onto serving plates. Spoon lobster meat on each mousse, top with roe and chervil and serve with Melba toasts.
Notes
RSPCA Australia's recommendations for killing crustaceans humanely are to first render the animals insensible by placing them in the freezer (under 4C - signs of insensibility are when the tail or outer parts can be moved without resistance); crustaceans must then be killed quickly by cutting through the centreline of the hear and thorax with a knife. For crabs, insert a knife into the head. This splitting and spiking destroys the nerve centres of the animal.
The Latest from Gourmet Traveller
EntertainingSix quality steak knives that even vegetarians will find use for
Feb 27, 2024
Destinations5 luxe Geelong Airbnbs to book for your Great Ocean Road getaway
Feb 27, 2024
DestinationsFive best Airbnb Launceston stays for a northern Tasmanian trip
Feb 23, 2024
Chefs' RecipesKafeneion's Greek fillo orange cake with orange syrup (portokalopita)
Feb 23, 2024
Entertaining5 small but mighty wine fridges for the budding collector
Feb 22, 2024
Restaurant Reviews
Feb 22, 2024
Restaurant ReviewsThe best restaurants in Melbourne right now
Feb 22, 2024
See AlsoChampagne Jello Shots RecipeFast RecipesGreek lamb meatballs with orzo, tomato-garlic sauce and fried oregano
Feb 22, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Feb 22, 2024
Browse All RecipesWhat does it take to make the best hot cross buns?
Feb 21, 2024
Recipe CollectionsBest prawn pasta recipes
Feb 21, 2024
Browse All RecipesPrawns with basil verde and seared scallops seafood platter
Feb 21, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Feb 20, 2024
Recipe CollectionsBest fig recipes to celebrate the season
Feb 20, 2024
Restaurant ReviewsThe Waratah: Restaurant review
Feb 20, 2024
Destinations6 luxe Queenstown Airbnbs the alpine adventurer should consider booking
Feb 20, 2024
Browse All RecipesRoast pumpkin and fig fatteh with za'atar and whipped feta
Feb 20, 2024
Restaurant NewsThe best new restaurant and bar openings around Australia
Feb 19, 2024
Food NewsGT Food News: Your news wrap for all things food
Feb 19, 2024