Lobster mousse. How to cook lobster - recipe with photoes.

Hello!
Today in the Nikolya Confectionery I’m going to show you how I cooked lobster mousse. And that cooking took me about night because cooked lobster should be cooled very well.




Here I have a Pacific lobster!

It’s beautiful. The lobster weight was about 600 grams:

Omit lobster into the boiling salted water, and it immediately begins to blush:



And then 5-7 minutes after I dragged it out on the plate:


It is really huge, isn’t i?

But not very much of the lobster meat came clean after I cut it:

Max 100-150 grams I suppose:

In the meantime, I need to prepare the stuffing. I take one onion:

And cleaned and chopped fish - 500 grams. I had pelengas to which I add salt, pepper and a little of spice:

All that stuffs I'm mixing:


And then a separate scroll Bulgarian paprika - 1 piece:

Then I rolled out the usual plastic wrap, spread it on the first layer of paprika, then a layer of minced fish:

And then I put on top of pieces of lobster:

And the I laid again layer of paprika:

Made delicious rolls are here:


After that, I omit these rolls into the boiling water and cook for 5-7 minutes:

And now the main secret! Do you remember when I said that the preparation of this dish took me about a day? The fact is that the rolls should be well cool. Of course, you could put them in the fridge, but the mousse can not get tender and tough. So I left the rolls to cool until the next morning in a cool place. And then began to make out the dish:


Here's what happened in the end. Bon Appetit!


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