Chilled Tomato And Dill Mousse With Lobster Tail
Makes 6 Ramekins
Ingredients

  • 1 pound tomatoes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 1/2 sachets of gelatin
  • 1 tablespoon tomato puree
  • 1 small bunch dill
  • 3 tablespoon onion
  • 1 lemon
  • 6 (7 ounces) steamed lobster tails
  • 3 bunches watercress
  • 1/4 cup olive oil
  • 1 small bunch chopped chives
  • salt
  • pepper
  1. Blend the tomatoes with 1/4 of the peeled onion until you have a fine pulp.
  2. Strain the pulp through a conical strainer and into a large bowl.
  3. Lightly fold in the mayonnaise, sour cream, heavy cream and tomato puree into the sieved tomato pulp.
  4. Then add a pinch of salt and pepper and the finely chopped dill and fold into the mix.
  5. Add the gelatin to a small pan and “sponge” with the juice from half of the lemon.
  6. Melt the gelatin over a low heat until it dissolves and then pour it onto the tomato mix, stirring it into the mix as you pour.
  7. Test the mix for seasoning and add salt and pepper to taste.
  8. Pour the mixture into individual ramekins, molds or mini-savarin rings and refrigerate for at least 1 hour.
  9. Just before serving, run a small knife around the edge of the mold and turn out the mousse onto a plate.
  10. Decorate the mousse with the split lobster tails tossed in the olive oil, remaining lemon juice and chopped chives on a bed of watercress.