Ep 45 Ash and Camilla: Scallop Mousse with Lobster Sauce
Prep: 1 hour
Cook: 1 hour 30 mins
- 2 raw lobsters
- 2 tsp olive oil
- 25g butter
- Micro herbs and chopped chives, to garnish
- 1 tbs olive oil
- Lobster heads, legs and shells
- 25g butter
- 3 tsp fennel seeds
- 2 eschallots, finely sliced
- 1 carrot, chopped
- 2 tsp tomato paste
- 50ml white wine
- 1 ½ tbs armangac or brandy
- 250ml passata
- 1500ml water
- 3 sprigs thyme
- 150ml thickened cream
- pinch cayenne pepper
- Butter, for greasing
- 250g scallops, without roe
- ½ tsp salt
- 2 egg yolks
- 200ml cream
- white pepper, to season
- To cook lobsters, bring a large saucepan of water to a rapid boil and add ½ cup (150g) of salt for each 2.5 litres of water.
- Cook lobsters, one at a time, covered, for 1 minute per 100g. Remove from the water and set aside for 10 minutes to cool (the residual heat will gently finish cooking the lobster).
- Twist off and remove heads and cut away legs – reserve all.
- Cut tails in half lengthways through underside and remove meat. Place meat in an airtight container and refrigerate until required.
- Place lobster heads in a tea towel and lightly pound with a rolling pin to crush.
- To make lobster sauce, heat oil in a large saucepan over medium heat. Add crushed lobster heads and reserved legs and shells. Cook, stirring occasionally, for about 5 minutes or until aromatic and shells have turned orange.
- Add butter, fennel seeds, eschallots and carrot. Cook until vegetables are lightly browned. Add tomato paste. Cook for 2 minutes. Stir in wine. Simmer, stirring, until reduced by half. Stir in 1 tablespoon of the Armagnac. Stir in passata, water and thyme. Bring to a boil. Simmer, covered, stirring occasionally, for 40 minutes. Strain through a fine sieve, pushing through as much of the mixture as possible. Discard solids.
- Return sauce to a clean saucepan over medium heat. Stir in cream and cayenne. Simmer until thickened. Stir in remaining Armagnac just before serving.
- Preheat oven to 140C. Grease four ½ cup (125ml) ramekins with butter.
- To make scallop mousse, process scallops and salt to form a smooth puree. Add egg yolks. Process to combine. With motor operating, gradually drizzle in half the cream until mixture is smooth and emulsified. Gently fold through remaining cream. Season with a little white pepper. Divide mixture among prepared ramekins.
- Place ramekins in a baking dish and add enough boiling water to come half way up sides of ramekins.
- Bake for about 10-15 minutes or until just set. Remove ramekins from water and stand 5 minutes.
- To finish lobster, season all over. Heat oil and butter in a frying pan over medium-high heat. Cook lobster tails for about 30 seconds on each side to lightly caramelise and warm through.
- To serve, invert mousses into warm serving bowls. Serve with lobster tails and sauce. Garnish with micro herbs and chives.
- The scallop mousse is very delicate and every oven is different, so check throughout cooking to ensure you don’t overcook it.
- Lobster sauce can be made up to two days in advance up to end of step 7. Simmer with cream and add Armagnac before serving.
- For a more budget-friendly version of this recipe, substitute lobster with prawns.