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Duet Of Maine Lobster Mousse -- Puff Pastry And Nori
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Ingredients:
Lobster Mousse
- 1 each 2 lb. live Maine lobster, cooked, shelled
- 2 each egg whites
- ½ cup cream
- 1 bunch fresh spinach, as needed
Ingredients: Puff Pastry
- 1 each 11/8 sheet
- As needed MaineLobster Mousse
- ¼ cup Sauce of Bisque - recipe below
Ingredients: Nori
- 1 each 11/8 sheet
- As needed MaineLobster Mousse
- ¼ cup Ginger Sesame Sauce - recipe below
Ingredients: Sauce Of Bisque
- 1 quart Mainelobster broth
- 2 cans 14 oz. peeled tomatoes
- 1 bulb basil
- 1 bulb shallots
- 1 cup heavy cream
Ingredients: Ginger Sesame Sauce
- ½ cup soy
- ¼ cup rice vinegar
- 2 each oranges, quartered
- ¼ cup ginger
- ¼ cup toasted sesame seeds
- 2 Tablespoons minced garlic
Preparation:
Lobster Mousse
- Place first three ingredients in food processor, then add fresh spinach. Blend until smooth texture.
Preparation:
Puff Pastry
- Pipe ½ mousse into the center of 11/8 puff pastry sheet and roll tightly using a sushi mat. Place in pre-heated oven and bake at 375 degrees for 20 minutes. Slice with sharp knife in ¼ inch slices, serve over Maine lobster bisque sauce.
Preparation: Nori
- Pipe ½ mousse into center of Nori sheet and roll tightly using sushi mat. Deep fry in shortening slowly under low heat, 275 degrees, for 6 minutes. Slice with sharp knife in ¼ inch slices, serve over ginger sesame sauce.
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