Greg Doyle, Grant King, Katrina Kanetani

Lobster Consommé – Lobster Agnolotti, Tomato and Soft Herbs

Name: Lobster Consommé – Lobster Agnolotti, Tomato and Soft Herbs
Yield: Serves 4
Cuisine: Australia
Ingredients: lemon juice; pinch of cayenne pepper; 300 g (10½ oz) lobster mix, reserving the claws; 1 litre (35 fl oz) lobster consommé; 2 vine-ripened tomatoes, chopped to a fine concassé; 100 g (3½ oz) fresh pasta dough; 50 g (1¾ oz) salmon mousse; 250 g (9 oz) raw lobster meat; 1 teaspoon chopped chervil; 20 tarragon leaves; 20 basil leaves; olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Lobster Mix

250 g (9 oz) raw lobster meat
50 g (1¾

Oceania
Australia
Sydney
Starter
Pescatarian
Soup

Method

To make the lobster mix, dice the raw lobster into 8 mm (⅓ inch) pieces. In a bowl, place the diced lobster meat, the salmon mousse, chopped chervil, cayenne pepper and a squeeze of lemon juice and mix until combined.

Cook the lobster claws for 2 minutes in boiling water, then refresh in cold water. Remove the meat from the claws by breaking each one into separate piece