Recipe courtesy of Guy Martin
1 hr 5 min
45 min
20 min
4 servings


Caviar Mousse:
  • 3 tablespoons Dijon mustard
  • 2 cups lightly whipped cream
  • 1 shallot, chopped
  • Salt and pepper
  • 1 cup caviar
Dijon Mustard Sauce:
  • 4 tablespoons creme fraiche
  • 4 tablespoons Dijon mustard
  • Salt and pepper
  • 2 lobster tails, poached
  • 4 lobster claws, poached
  • 4 ounces algae
  • 4 thin slices toasted white bread
  • 1 tablespoon black mustard seeds


To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.

To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.

To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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