Brittany blue lobster with cauliflower mousseline

In this seafood recipe, lobster and cauliflower mousseline are complemented by strawberries in red wine and a spider crab coral emulsion.

This recipe by Louis Deslandes, chef at Restaurant Sauvage in Saint-Cast-le-Guildo, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 3
Preparation time: 1 h
Cooking time: 55 min

Ingredients forBrittany blue lobster and cauliflower mousseline

For the cauliflower mousseline

1 kg cauliflower
1 onion
coriander seeds
1 l almond milk
olive oil

Lobster, 1 piece (500 g )

Aromatic garnish (carrot, bay leaf, onion, parsley )

For the red wine-tart strawberries

200 g strawberries
30 cl red wine
10 cl raspberry vinegar
150 g muscovado sugar

For the parmesan and squash crumble

100 g semi-salted butter
100 g Parmesan cheese
100 g flour
50 g roasted pumpkin seeds

For the spider crab coral emulsion

100 g spider crab coral
1 shallot
10 cl soy sauce
1 l fish stock
10 g green curry powder
10 cl coconut milk
Cogna c

Steps for Brittany blue lobster and cauliflower mousseline

1 - Make the cauliflower mousseline: peel the cauliflower and onion and chop coarsely. In a large saucepan, sauté the onion in the olive oil, add the cauliflower, then the milk, bring to the boil and keep on a high heat for 15 min. Blend until silky smooth.

2 - Cook the lobster: bring a large pot of water to the boil with the aromatic garnish, plunge in the lobsters head first, then cover, over medium heat, for 12 min.

3 - Prepare the strawberries: heat the red wine, vinegar, a little water and sugar in a saucepan until boiling, then plunge in the whole strawberries without the tails for 5 min, drain and reduce the rest to obtain a syrup.

4 - To make the Parmesan crumble: hand-mix the softened butter, flour, Parmesan and roasted pumpkin seeds. Bake at 180°C for 10 min.

5 - Make the spider crab coral emulsion: bring the water to the boil in a saucepan, cook the spider crab for 15 min, then remove the coral from the head. Sweat the coral and a shallot, deglaze with cognac, add the fish stock, leave to infuse over medium heat, then add the coconut milk and green curry.

6 - Finishing and serving: cut the lobster medallion into three pretty pieces and emulsify the coral. Arrange two quenelles of cauliflower mousseline on the plate, with the lobster on top. Arrange the strawberries around the lobster, followed by the coral mousse. Finish with a spoonful of crumble.

For furtherinformation:

Sauvage, 11 rue de la Mer, 22380 Saint-Cast-le-Guildo
11.5/20 in the Livre des 109
Read Gault&Millau's review of Sauvage

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