Scallop Mousseline Stuffed Lobster Tail

Yield:  6 servings



 Raw Lobster Tail Meat  6 (3 oz, 85 g)
 Scallops  ½ lb (227 g)
 Heavy Cream  ¼ cup (60 ml)
 Fennel, finely chopped  ½ Bulb
 Red Pepper, finely chopped  ¼
 Fresh Parsley, chopped  ½ Tbsp (7.5 ml)
 Egg White  ½
 Olive Oil  1 Tbsp (15 ml)
 Tumeric  ¼ tsp (1.2 ml)
 Salt  to taste
 Black Pepper  to taste


  • Heat water in medium pot.
  • Place a thermometer into the water to ensure the temperature is approximately 165° F (75° C).
  • Heat oil in sauté pan; sweat fennel and red peppers for 2-3 minutes.
  • Add turmeric and allow to cool.
  • Put scallops into a food processor and pulse.
  • Add cream and process until smooth then fold in egg white.
  • If necessary, put through a tamis to remove any lumps.
  • Fold in fennel and red peppers, season with salt and black pepper.
  • Layout a piece of plastic wrap.
  • Score lobster tails in between each loin and fill with scallop mousseline filling and roll up tightly.
  • Poach in water for 6 to 9 minutes.
  • Let rest before slicing.

Method for Serving

  • Slice each tail on the bias.
  • Serve warm with grains or chilled with greens.

 Chefs Tip:  Left over mousseline will last a few days in the refrigerator or can be frozen for use at a later date.

Recipe courtesy of Gourmet Chef Packers






Scallop Mousseline Stuffed Lobster Tail