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Lobster mousse canelloni with champagne beurre blanc

Curtis Stone from Good Food Live
Curtis Stone's heavenly combination of creamy lobster mousse and pasta in buttery champagne sauce, creates the perfect celebration dinner party dish.

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.