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Mondays, Tuesdays & Wednesdays | TV2

Ep 45 Ash and Camilla: Scallop Mousse with Lobster Sauce

Prep: 1 hour

Cook: 1 hour 30 mins

Serves: 4




  • 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




  1. 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.
  2. 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).
  3. Twist off and remove heads and cut away legs – reserve all.
  4. Cut tails in half lengthways through underside and remove meat. Place meat in an airtight container and refrigerate until required.
  5. Place lobster heads in a tea towel and lightly pound with a rolling pin to crush.
  6. 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.
  7. 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.
  8. Return sauce to a clean saucepan over medium heat. Stir in cream and cayenne. Simmer until thickened. Stir in remaining Armagnac just before serving.
  9. Preheat oven to 140C. Grease four ½ cup (125ml) ramekins with butter.
  10. 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.
  11. Place ramekins in a baking dish and add enough boiling water to come half way up sides of ramekins.
  12. Bake for about 10-15 minutes or until just set. Remove ramekins from water and stand 5 minutes.
  13. 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.
  14. 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.