Mousseline

• Place the fillets of sole and the scallops into a blender along with the egg whites and seasoning (makesure everything is chilled).
• Blend to a fine Pass the puree through a sieve into a chilled missing bowl.
• Place on ice, mix thoroughly whilst slowly add the
• Keep mixing until the mousse has a sheen to it and it soft
• Place into a piping
• Butter the
• Pipe into the mould until half full and spread to the outside leaving a cavity in the
• Spoon the lobster meat which is bound with the lobster sauce in equal
• Pipe the mousse on top of the lobster, then spread with a spatula to seal the lobster into the center of the mousse. Then cover each mould with foil.
• Place the filled moulds into a bain-marie tray with
• Place in an oven 160degrees for 20 minutes.
• Remove and rest for 5 minutes then remove from the mould into the center of the
• Pour the Champagne sauce around the mousseline, then coat the mousseline with the lobster sauce allowing the sauces to come together.
• Place a medallion of cooked lobster on top of the mousse and finish with a spoonful of caviar. Dress with a puff paste fleuron and serve.

Lobster Meat

• Melt the butter in a saucepan
• Add the lobster and just heat the
• Add the lobster sauce to bind and finish with the chopped herbs, then chill

Champagne Sauce

• In a large pan sweat the vegetables and peppercorns in butter for a few minutes to soften without colour.
• Add the clams, mussels and fish bones from the sole and scallop, trim sweat for a few minutes
• Add the Champagne and reduce to a
• Add the cream, bring to boil and simmer until coating the back of a
• Pass through a fine sieve, finish with lemon juice and season to taste.

Lobster Sauce

• Chop the lobster shells, then heat the oil and butter in a pan for a few minutes, add the vegetables herbs andspice and carry on cooking for a few minutes, after add the tomato puree and chopped tomato.
• Add the Armagnac – Then add the wine and reduce to a syrup.
• Add the chicken stock and fish Bring to the boil, simmer and reduce by ¾.
• Pass through a sieve and mount with hard butter, whisking all the while to give a smooth
• Season to taste.