Lobster Mousse

Method

• You will need a 600 ml/1 pint 1fl oz aluminium mould to make the mousse. Grease it well. In a saucepan, combine 100ml cold water and lemon juice over low heat until warm. Turn off the heat and remove the pan.

• Make sure no excess water is left in the gelatine once it has been removed from the water. Use a fine sieve. Into the saucepan, add the gelatine. The mixture should be stirred until it dissolves. Allow cooling for a few minutes.

• By using a sharp knife, cut the lobster in half lengthwise and cut off the claws. From inside the lobster, remove any white meat and the tail meat. The claws should be covered with a soft cloth and cracked with the edge of a hammer or rolling pin. The flesh of the claw should be removed.

• A food processor can be used to process the meat. Add lobster meat to it, along with the lemon or lime strips, cooked prawns, and mayo in a food processor and puree thoroughly. Keeping the food processor running, slowly pour the gelatine liquid in. Salt and freshly ground black pepper can be added to the mixture once it has been transferred to a large bowl.

• In another bowl, whisk the cream just until soft peaks appear. Combine the lobster mixture with the cream and season with salt and black pepper as desired. After the mixture is poured into the mould, level it with a flat knife, wrap it up in clingfilm, and then chill it overnight in the refrigerator.