Mousseline Of Lobster With Champagne Beurre Blanc Recipe

Recipe By Slurrp

Mousseline of lobster with champagne beurre blanc is a luxurious and elegant dish that combines the delicate flavors of lobster with a rich and creamy sauce. The mousseline is made by blending lobster meat with cream and egg whites, resulting in a light and airy texture. The champagne beurre blanc adds a touch of sophistication, with its buttery and tangy flavors. This dish is perfect for special occasions or when you want to impress your guests with a gourmet seafood dish.

4.9
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Rate
2hr 5minstotal
2hr 5m.total
Mousseline Of Lobster With Champagne Beurre Blanc
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ingredients serve

Ingredients for Mousseline Of Lobster With Champagne Beurre Blanc Recipe

  • 0.33 Lobsters
  • 0.17 cup Heavy Cream
  • 0.33 Egg Whites
  • 0.17 cup Champagne
  • 0.08 cup Unsalted Butter, Cold And Cubed
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Mousseline Of Lobster With Champagne Beurre Blanc Recipe

Cooking Directions

  • STEP 1.Start by cooking the lobster in boiling water until it turns bright red. Remove the lobster from the water and let it cool.
  • STEP 2.Once the lobster is cool enough to handle, remove the meat from the shell and chop it into small pieces.
  • STEP 3.In a food processor, blend the lobster meat until smooth. Add the cream and blend again until well combined.
  • STEP 4.In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the lobster mixture.
  • STEP 5.Divide the mixture into individual ramekins and place them in a steamer. Steam for about 15 minutes, or until set.
  • STEP 6.While the mousseline is steaming, prepare the champagne beurre blanc. In a saucepan, heat the champagne over medium heat until it reduces by half.
  • STEP 7.Reduce the heat to low and whisk in the butter, one piece at a time, until melted and smooth. Season with salt and pepper to taste.
  • STEP 8.Once the mousseline is cooked, remove it from the steamer and let it cool slightly. Serve the mousseline with the champagne beurre blanc drizzled over the top.
  • STEP 9.Garnish with fresh herbs, such as chives or parsley, for added flavor and presentation.

Cooking Tips

  • Make sure to cook the lobster just until it turns bright red to avoid overcooking and toughening the meat.
  • For a smoother mousseline, strain the lobster mixture through a fine mesh sieve before folding in the egg whites.
  • To prevent the beurre blanc from separating, make sure to whisk in the butter slowly and continuously until fully incorporated.

Storage and Serving

  • Leftover mousseline can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the mousseline in a steamer and steam until heated through.
  • Serve the mousseline as an appetizer or main course, accompanied by crusty bread or a side salad.
Nutrition
value
193
calories per serving
10 g Fat22 g Protein2 g Carbs6 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    22g
  • Carbs
    2g
  • Fiber
    6g

MacroNutrients

  • Carbs
    2g
  • Protein
    22g
  • Fiber
    6g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    121mg
  • Iron
    4mg
  • Vitamin A
    1310mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    44mg
  • Vitamin B9
    661mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    96mg
  • Manganese
    < 1mg
  • Phosphorus
    325mg
  • Selenium
    48mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp