Recipe courtesy of Emeril Lagasse
Print
Total:
42 min
Prep:
22 min
Cook:
20 min
Yield:
12 servings

Ingredients

  • Vegetable oil for greasing the molds
  • 2 pounds boneless pike
  • 3 egg whites
  • 2 tablespoons Cognac
  • 2 tablespoons chopped chives
  • 1/4 cup minced shallots
  • 1 lemon, juiced
  • 1/2 teaspoon freshly grated nutmeg
  • Salt
  • Freshly ground white pepper
  • 2 to 3 cups heavy cream
  • 2 lobster tails, about 6 to 8 ounces each
  • 1/2 cup green peas
  • 12 baby carrots, blanched and halved
  • Drizzle of truffle oil
  • 1/4 cup fresh chervil sprigs
  • Parsley

Directions

Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.

In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth.

Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper.

To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste.

Fill each mold with the fish mixture.

Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely.

Refrigerate until chilled. Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well.

To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chilled Avocado Soup

Recipe courtesy of Marcela Valladolid

Bobby's Lighter Frozen Chocolate Mousse Pie

Recipe courtesy of Bobby Deen

Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

Recipe courtesy of Chloe Coscarelli

CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD

Recipe courtesy of Emeril Lagasse

Chilled Strawberry Mousse

Recipe courtesy of Laura Calder

Chilled White Gazpacho

Recipe courtesy of Bobby Flay

Chinese Chilled Noodles

Recipe courtesy of Alex Guarnaschelli

Chilled Raita Soup

Recipe courtesy of Bal Arneson

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here