Ingredients
- 6 whole Raw Lobster Tail Meat (3 oz, 85 g)
- ½ Yellow Onion, finely diced
- 2 cups (500 ml) Portobello Mushrooms, finely chopped
- 1/3 cup (80 ml) Goat Cheese, crumbled
- 2 tbsp (30 ml) Fresh Basil, chopped
- 1 tbsp (15 ml) Olive Oil
- to taste Salt
- to taste Black Pepper
Method
- 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 onions for 3-5 minutes.
- Add mushrooms and cook for 3-5 minutes; until it resembles duxelles. Allow to cool.
- Stir in goat cheese and basil. Season with salt and black pepper.
- Layout a piece of plastic wrap.
- Score lobster tails in between each loin, fill with mushroom-cheese filling and roll up tightly in plastic wrap.
- 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 creamed leeks or chilled with greens.
Chefs Tip
Leftover mousseline will last a few days in the refrigerator.
