Advertisement
Lobster Velvets
- Difficulty
Easy
Published 2010
Ingredients
200 g 7 oz 1
Method
To make the mousseline for the velvets, put the lobster flesh into a small food processor. With the motor running, slowly add the egg white, then slowly pour in the cream in a thin stream. The mousseline should become thick and glossy. Season with sea salt, remove from the food processor and place in a small stainless-steel bowl. Refrigerate until required.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Components
- Lobster Velvets
Part of
Advertisement
Advertisement
No reviews for this recipe