with the Chef in Mind!
                      Inventive, Prepared, Delicious                      

  • 6 whole Raw Lobster Tail Meat (3 oz, 85 g)
  • ½ lb (227 g) Scallops
  • ¼ cup (60 ml) Heavy Cream
  • ½ Bulb Fennel, finely chopped
  • ¼ Red Pepper, finely chopped
  • ½ tbsp (7.5 ml) Fresh Parsley, chopped
  • ½ Egg White
  • 1 tbsp (15 ml) Olive Oil
  • ¼ tsp (1.2 ml) Turmeric
  • to taste Salt
  • to taste Black Pepper

  • Heat water in medium pot.
  • Place a thermometer into the water to ensure the temperature is approximately 165° F (75° C).
  • Heat oil in sauté pan; sweat fennel and red peppers for 2-3 minutes.
  • Add turmeric and allow to cool.
  • Put scallops into a food processor and pulse. Add cream and process until smooth then fold in egg white. If necessary, put through a tamis to remove any lumps.
  • Fold in fennel and red peppers, season with salt and black pepper.
  • Layout a piece of plastic wrap.
  • Score lobster tails in between each loin and fill with scallop mousseline filling and roll up tightly.
  • Poach in water for 6 to 9 minutes. Let rest before slicing.

Method for Serving
  • Slice each tail on the bias.
  • Serve warm with grains or chilled with greens.

Chefs Tip
Left over mousseline will last a few days in the refrigerator or can be frozen for use at a later date.
parallax lobster plate
parallax greens
parallax fork
parallax strawberries 2
parallax text 3
img boats interior