World Gourmet Summit 2004 - Culinary Masterclass

Lobster and Gooseliver Rolls

	Serves 4
	INGREDIENTS
	Lobster Mousse
2 200g 50g 120ml 1 50g 60g 30g 60ml	Boston lobsters, shelled Prawns, shelled salmon heavy cream egg yolk, beaten tarragon and basil (each) shallots, minced unsalted butter Martell Cognac
	Sweet Miso Sauce
100ml 60g 60ml 120ml 60g 60g	Martell Cognac sweet miso and white miso (each) sake mirin ginger white sugar
	Avocado Salsa
150g 30g 50g 30g 30ml 1 pc	avocado, seeded, peeled, diced minced ginger minced shallots minced green onions sake lemon, for juice Salt and pepper

500g 1	gooseliver, cut into 6”x14” strips nori sheet Plain flour Batter

Method:
1.	For the Lobster Mousse: Puree the lobster meat with the prawns and salmon until it becomes a smooth paste. Then slowly mix in the cream, and finally fold in the egg yolk. Keep chilled. Sauté the herbs and shallots with butter, flambé with them with Martell Cognac, then cool and add to the chilled lobster mousse and keep refrigerated. Divide the chilled lobster mousse into 10 portions and spread a thin layer on a piece nori . Place 1 strip of goose liver on one end and then roll the nori sheet into a maki roll. Dip the roll in flour, then in batter, and deep-fry until crispy. Cut the deep-fried roll into 4 parts, and finish in a pre-heated oven for about 10 minutes.
2.	For the Sweet Miso Sauce: Mix all ingredients together in a double-boiler and boil for 45 minutes. Set aside to cool and then chill in the refrigerator.
3.	For the Avocado Salsa: Mix the diced avocado with the ginger, shallots and green onions. Season with the sake, lemon juice, salt and pepper to taste. Set aside.

To Serve:
Spoon some avocado salsa on a serving plate, and then place the deep-fried roll at the side. Serve with sweet miso sauce.