Equipment
Ingredients
Base Mixture
- 300 g cooked lobster meat, chilled
- 5 g unflavored gelatin powder
- 30 ml cold water
- 50 g mayonnaise, full fat
- 15 ml lemon juice, freshly squeezed
- 15 ml cognac
- 10 g tomato paste
Seasoning and Aeration
- 200 ml heavy cream, very cold
- 5 g fresh tarragon, finely minced
- 3 g fine sea salt
- 1 g white pepper, ground
- ½ g cayenne pepper
Nutrition (per serving)
Method
Place cold water in a small mixing bowl and sprinkle the unflavored gelatin powder evenly over the surface. Let it bloom undisturbed for 5 minutes.
Separate one third of the cooked lobster meat and chop it finely into small, distinct pieces to provide texture. Set this chopped meat aside.
Place the remaining cooked lobster meat, mayonnaise, lemon juice, cognac, tomato paste, fine sea salt, white pepper, and cayenne pepper into a food processor. Blend until a completely smooth puree forms.
Transfer the bloomed gelatin mixture to a small saucepan. Warm gently over low heat until it reaches approximately 40°C/104°F and turns completely liquid and clear. Do not let it boil.
Pour the melted gelatin into the food processor with the lobster puree. Pulse several times until the gelatin is seamlessly incorporated into the mixture. Transfer this mixture to a medium mixing bowl.
In a clean mixing bowl, whip the cold heavy cream with a whisk until it reaches soft peaks. The cream should hold a slight shape but remain soft and billowy.
Gently fold the chopped lobster meat, minced fresh tarragon, and the whipped cream into the pureed lobster mixture using a silicone spatula, using a figure-eight motion to maintain aeration.
Transfer the mousse into a lightly oiled 3-cup terrine mold or divide evenly among individual ramekins. Smooth the top with the spatula and cover tightly with plastic wrap.
Place the mold in the refrigerator and chill for at least 4 hours to allow the gelatin to set the mousse completely into a sliceable or spreadable consistency.
Chef's Notes
- For the absolute best flavor, steam your own live lobsters and utilize both the meat and the resulting flavorful steaming liquid in place of the cold water to bloom the gelatin.
- Whipping the cream to soft peaks rather than stiff peaks is the secret to a professional mouthfeel. Stiff cream will result in a grainy, separated texture when folded.
- The tiny amount of tomato paste does not flavor the dish but rather restores the appetizing coral-pink hue that can be diluted by the white heavy cream.
- White pepper is essential here instead of black pepper to maintain a pristine, elegant appearance free of black specks.
Storage
Refrigerator: 3 days — Keep tightly wrapped to prevent the surface from drying out or absorbing refrigerator odors.
