Lobster Mousse with Warm Champagne and Chive Sauce

bbc.co.uk

Debbi

subheading: For the mousse:

sunflower oil, for greasing

2 tsp lemon juice

5 sheets leaf gelatine, soaked in cold water

800g-900g/1lb 12oz-2lbs cooked lobster

50g/2oz cooked peeled prawns

150g/5oz mayonnaise

200ml/7fl oz double cream

sea salt and freshly ground black pepper

subheading: For the sauce:

25g/1oz butter

1 garlic clove, crushed

1 large banana shallot, finely chopped

small bunch fresh thyme

1 bay leaf

250ml/10fl oz champagne or sparkling wine

pinch caster sugar

200ml/7fl oz double cream

1 tbsp snipped fresh chives

salt and freshly ground white pepper

subheading: To serve:

salmon caviar

chopped fresh chives

Directions at bbc.co.uk

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