November 30, 2020
LITTLE LUXURIES

by chef Chantel Dartnall of Restaurant Mosaic
Serves 6
INGREDIENTS
Lobster mousseline
1 large lobster
200ml cold, fresh cream
3 egg yolks
Maldon salt to taste
fresh orange zest to taste
12 cabbage leaves
Champagne Beurre Blanc
1 medium shallot
200ml Champagne
100ml orange juice
orange zest, to taste
50ml double cream
150g butter
salt to taste
Tuille de pain
30g cake flour
60g grapeseed oil
200g water
1ml yellow food colouring gel
1ml red food colouring gel
1ml orange food colouring gel
Seaweed cream
100g cream cheese, room temperature
2t dried seaweed, blended in spice grinder
2t white balsamic glaze
Maldon salt to taste
METHOD
Lobster mousseline
Champagne Beurre Blanc
Tuille de Pain
Seaweed cream
PLATING