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    • Lobster Mousse

    Mark Sharron
    Easy
    30 minutes to 1 hour
    4
    The savoury mousse rose to fame during the 1960s. It's important to allow the lobster to cool for a moment just before serving since it has only minimal gelatin. It is best to prepare this recipe a day in advance so the mousse can set. You won't want to miss out on this delicious lobster mousse with champagne sauce recipe!
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    Ingredients

    • 230g of cooked lobster meat
    • 50g of cooked and peeled prawns
    • 5 sheets of gelatin, soaked in water for 30 minutes
    • 300ml of whipping cream
    • 2 tablespoons of mayonnaise
    • Lemon juice
    • A pinch of freshly ground black pepper with sea salt
    • 2 egg whites
    • Lime and lemon peel strips

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.