Lobster jelly

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

Ingredients

  • 1 cooked lobster, meat removed in a whole piece, shell reserved for the stock

For the stock

  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 garlic bulb
  • 2 carrots, peeled and roughly chopped
  • 1 fennel bulb, cored and roughly chopped
  • 2 celery sticks, roughly chopped
  • 400g tin chopped tomatoes
  • 250ml/9fl oz vermouth
  • ½ bunch tarragon

For the lobster jelly

  • ½ fennel bulb, cored and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 2 sticks of celery, roughly chopped
  • 3 free-range egg whites
  • 4 gelatine leaves, softened in cold water
  • 1 tbsp fresh chervil leaves to serve
  • 1 tbsp fresh tarragon leaves
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