- Vegetable oil for greasing the molds
- 2 pounds boneless pike
- 3 egg whites
- 2 tablespoons Cognac
- 2 tablespoons chopped chives
- 1/4 cup minced shallots
- 1 lemon, juiced
- 1/2 teaspoon freshly grated nutmeg
- Freshly ground white pepper
- 2 to 3 cups heavy cream
- 2 lobster tails, about 6 to 8 ounces each
- 1/2 cup green peas
- 12 baby carrots, blanched and halved
- Drizzle of truffle oil
- 1/4 cup fresh chervil sprigs
- Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.
- In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth.
- Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper.
- To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste.
- Fill each mold with the fish mixture.
- Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely.
- Refrigerate until chilled.
- Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well.
- To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley.