Lobster Mousse

I love having friends over for dinner because its a great opportunity to catch up and also prepare amazing food we dont eat every day.
First up

Serves 8

3 sheets frozen puff pastry
150g lobster tail meat
75g cooked prawns
100g smoked salmon chopped finely
150g mayonnaise
3 tsp fresh chopped dill
4 sheets leaf gelatine
Juice 1/2 lemon
100ml cold water
Dash of tabasco sauce
200ml double cream whisked to soft peaks

To make the pastry horns
Use non stick moulds or butter the regular ones to stop the pastry sticking.
Slice eat pastry sheet in to strips and wrap around the mold like a helter skelter.
Brush with beaten egg and add salt and cracked black pepper.
Bake on 180 until cooked and golden about 20 minutes. Leave to cool.

To make the mousse
I cooked the lobster tails myself and then took out the meat but if you can buy it ready done then you can save some time.
Simply boil the tails for 5 minutes in hot water then remove, cool and take out the cooked meat.
In a pan add the water, lemon juice and tabasco. Bring to a boil then remove from heat and leave to cool a little.
Soak the gelatine leaves then add them to the water,lemon and tabasco mix. Stir until completely melted.
Add the lobster and prawns to the food processor with 2 tsps dill and blitz until smooth.
Add the mayonnaise and then the gelatine mix. Pulse to combine. Place into a large bowl.
Whip up the double cream to soft peaks.
Fold the cream through gently and season to taste.
Fold the salmon through.
You can place the mousse in moulds or dishes then pop in fridge to set for a few hours.
I placed it in the fridge for 30 minutes until it had set enough to pipe into the horns then they were returned to the fridge.

Dill and yoghurt dressing
3 tbsps greek yoghurt
3 tbsps chopped dill
1 tbsp grated garlic
Juice 1/4 lemon
Salt and pepper

Mix together and dot around the plate.

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