CookEat Recipe
Lobster Forcemeat
A chilled lobster and mushroom filling bound with a seasoned onion, milk and egg yolk sauce.
Method
Steps
Step 1
Use one whole lobster weighed at three pounds while live, humanely stunned and dispatched by a competent seafood professional just before cooking. Cook it immediately in plenty of salted boiling water for twenty minutes as a guide, checking that the thickest meat reaches at least 74°C with a clean food thermometer.
Step 2
Transfer the cooked lobster to a clean shallow tray and cool promptly in the refrigerator at 4°C or colder. Once cold, split it and pick out the edible meat from the tail, body and claws, removing all shell fragments. Finely chop the meat with twelve drained canned mushrooms and keep refrigerated while making the sauce.
Step 3
Finely chop one medium onion. Brown it in a saucepan with one ounce butter. Add two tablespoons sifted flour and stir for one minute.
Step 4
Add three-quarters of a pint hot milk and stir until boiling. Add the chopped lobster and mushrooms, one teaspoon salt, one saltspoon cayenne, one tablespoon Worcestershire sauce, half a teaspoon English mustard powder and one saltspoon freshly grated nutmeg. Stir well and gently simmer for twenty minutes.
Step 5
Stir in two egg yolks to thicken the filling and slowly boil for five minutes, stirring and checking that the filling reaches at least 74°C.
Step 6
Transfer to clean shallow food-safe containers and refrigerate promptly at 4°C or colder until cold. Leave loosely covered while cooling, then cover. At either cooling stage, do not leave the food at room temperature for more than two hours. Keep chilled and use promptly as a prepared filling.
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