Lobster meat, cream, and cayenne are chilled in a lobster-shaped mold to make this airy hors d'oeuvre, which can be garnished to create a whimsical appearance. This recipe first appeared in our April 2014 issue with Laura Loesch-Quintin's story Looks Like Fish.
Mousseline de Homard (Lobster Mousse)
Lobster meat, cream, and cayenne are chilled in a lobster-shaped mold to make this airy hors d'oeuvre, which can be garnished to create a whimsical appearance.
Yield: serves 10-12
1⁄2 cup homemade fish stock
1 tbsp. powdered gelatin
1 lb. cooked fresh or frozen lobster meat, thawed
3⁄4 cup mayonnaise
1⁄2 tsp. cayenne
Kosher salt, to taste
1 cup heavy cream
Canola oil, for greasing
Lettuce leaves, sliced lemon, and tomato, for garnish (optional)
Place half the stock in a food processor; sprinkle in gelatin and let sit 10 minutes. Bring remaining stock to a simmer in a 1-qt. saucepan; transfer to processor and purée until combined. Add lobster, mayonnaise, cayenne, and salt; purée until smooth. Using a rubber spatula, press lobster mixture through a fine-mesh sieve into a bowl; set aside.
Whip cream in a bowl until stiff peaks form; fold into lobster mixture. Spread into a greased 1-qt. fish-shaped mold. (Alternatively, line a 1-qt. bowl with plastic wrap and fill with mixture.) Chill until set, 1 hour; unmold onto a serving platter; garnish with lettuce leaves, lemon, and tomato, if you like.