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4
Medium
By Kit Chapman
Published 1995
To make the quenelles, melt the butter, add the milk and breadcrumbs to form a panade. Chill the panade and the remaining ingredients. Purée all the ingredients except the cream in a food processor, then pour in the cream over a period of 10 seconds.
Halve the lobster, remove the claws and crack open. Separate the head section from the tail. Remove the dark green coral (if