1/4 teaspoon ground nutmeg
1 pinch of paprika
6 egg whites
3 cups heavy cream, whipped
Lobster Sauce:
1/2 cup butter
1/2 cup wheat flour
6 tablespoons tomato extract
1 1/2 teaspoons salt
1 pinch of paprika
1 pinch of curry powder
4 cups water
3 small lobsters (or 8 medium shrimp)
1/4 teaspoon ground nutmeg
1 pinch of paprika
6 egg whites
3 cups heavy cream, whipped
Lobster Sauce:
1/2 cup butter
1/2 cup wheat flour
6 tablespoons tomato extract
1 1/2 teaspoons salt
1 pinch of paprika
1 pinch of curry powder
4 cups water
3 small lobsters (or 8 medium shrimp)
Grate the fish finely three times using a meat grinder
Combine the salt and seasonings
Add the egg whites without beating
Mix well
Pass through a coarse grater or food processor twice, discarding any parts that do not pass through
Gradually add the heavy cream and pour the mixture into a 6-cup baking dish, greased
Place the dish in a moderate oven with about 2 1/2 cm of hot water
Bake for 1 hour and 15 minutes in a bain-marie
Let it rest for 5 minutes
Drain the liquid and reserve
Unmold and serve with the following sauce: Melt the butter, add the flour, and cook until golden brown, stirring constantly
Add the tomato extract, salt, paprika, and curry powder together with the water
Cook until it thickens for at least 10 minutes, stirring occasionally
Add the meat of 3 small lobsters cut into pieces or medium shrimp and the mousse liquid
Serve warm.
