Lobster mousse canelloni with champagne beurre blanc

Method

1. Bring a large pan of salted water to the boil and blanche the lobster for 10 seconds. Remove the meat, place it into a food processor with the raw scallops and blitz until very smooth.

2. Slowly add the egg yolks and mix thoroughly.

3. Push the fish mixture through a drum sieve into a bowl set over ice. Add the cream and tarragon; stir well and season with salt and freshly ground black pepper.

4. Bring a separate pan of salted water to the boil and blanche the lasagne sheets for one minute and refresh in cold water.

5. Pipe a line of lobster mousse lengthways along the pasta and place a cooked langoustine in the centre.

6. Roll the filled lasagne sheet up into a sausage shape and trim any excess pasta with a sharp knife. Wrap the sausage in cling film and tie at both ends.

7. Poach the canelloni in boiling salted water for 3 minutes.

8. To make the champagne beurre blanc, place the champagne, vinegar, shallots, peppercorns and bay leaves over a medium heat and gently reduce everything until only 2-3 tablespoons of liquid remain. Remove from the heat, remove the bay leaves and peppercorns and stir in the cream.

9. Add the butter, a little at a time, whisking constantly until fully incorporated. Season to taste.

10. Unwrap the canelloni and serve immediately with the champagne beurre blanc.