Lobster Velvets

• 200 g (7 oz) Raw Lobster Flesh, Chilled
• 1 Egg White

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.