Ingredients

Ingredients For the mousse

• sunflower oil, for greasing

• 2 tsp lemon juice

• 5 sheets leaf gelatine, soaked in cold water

• 800g-900g/1lb 12oz-2lbs cooked lobster

• 50g/2oz cooked peeled prawns

• 150g/5oz mayonnaise

• 200ml/7fl oz double cream

• sea salt and freshly ground black pepper

For the sauce

• 25g/1oz butter

• 1 garlic clove, crushed

• 1 large banana shallot, finely chopped

• small bunch fresh thyme

• 1 bay leaf

• 250ml/10fl oz champagne or sparkling wine

• pinch caster sugar

• 200ml/7fl oz double cream

• 1 tbsp snipped fresh chives

• salt and freshly ground white pepper

To serve

• salmon caviar

• chopped fresh chives

Description

Decadent Lobster Mousse With A Champagne Sauce Is Definitely A Recipe For A Special Occasion.

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