Mousse de Homard (Lobster Mousse)

Ingredients

• 1 lobster
• A little Mirepoix à la Bordelaise
• Half a bottle white wine
• A few spoonfuls flamed Cognac
• 2 décilitres cold Velouté de poisson
• 4 or 5 spoonfuls well-chilled fish jelly
• 2 décilitres half-whipped cream
• Seasoning
• Cayenne

Instructions

1. Cook the lobster with a little Mirepoix à la Bordelaise, the half bottle of white wine and a few spoonfuls of flamed Cognac.
2. Let it cool in its cooking liquor.
3. Open it when cold and take out all the flesh.
4. Pound the flesh finely, adding little by little 2 décilitres of cold Velouté de poisson for every 500 grammes of flesh.
5. Pass through a sieve.
6. Put the purée in a sauteuse set on ice and work it for a few minutes.
7. Add the 4 or 5 spoonfuls of well-chilled fish jelly and the 2 décilitres of half-whipped cream.
8. Correct the seasoning and heighten it lightly with Cayenne.