How to Make Lobster And Crayfish Mousse on Chicory Canapes
This elegant, delicately-flavoured appetizer of shellfish mousse sat on a crisp, tender chicory leaf is a heavenly, aromatic addition to your canape menu.
Fresh but indulgent, your guests won’t need much persuading to dive in to these mouth-watering amuse bouche.
It’s a guaranteed crowd-pleaser that goes well with a crisp glass of white wine or sparkling champagne.
In the how-to video below you'll see Chris John, Development Chef at Bristol's National Catering Equipment Centre, guide you through the steps.
Lobster And Crayfish Mousse on Chicory
If you’re catering for a large informal gathering or just want to an amuse bouche as a taster before a main meal, this lobster and crayfish mousse canape is a convenient and simple option. One of five tasty canape recipes.What is the Dish?
Prep Time
10 MinutesCook Time
10 MinutesCuisine
MediterraneanPairing shellfish with herbs is a sure fire way to enhance the flavour.
Here the sweet distinctive taste of the lobster and crayfish is complemented by the creamy soft cheese and given a citrusy finish by the fresh dill and lime.
Like many of our canape recipes some elements can be prepared ahead of time and brought together just prior to service.
Cost To Make
- Per canape: £0.54
Menu Price
Profit
- Gross profit per canape: £0.69
The ingredients below make 14 canapes costing £7.56 – offering you a potential profit of £9.66.
Ingredients
Add a little zing to your party menu with a flavour combination that will wow your guests.
The great thing about this canape recipe is you can prepare the mousse in advance and pipe the mixture on to the chicory when it’s time to serve, ensuring the tender leaves are at their freshest and saving you time during a busy service.
And for the perfect serve plate them up on rectangular plates from Olympia Mineral.
- Cooked lobster meat (250g)
- Crayfish tails (100g)
- 1 lime
- Fresh dill (20g)
- Soft cheese(50g)
- Chicory leaves
TIP: Presentation can help create anticipation. Find out more in our article The Art of Food Plating
What Steps Do I Follow?
- Take the cooked lobster meat, crayfish tails, fresh dill, zest and juice of the lime and soft cheese and place into a food processor
- Pulse the mixture until combined
- Peel the chicory leaves apart, selecting the smaller sweeter leaves and wash thoroughly
- Trim the back of the leaves to allow them to sit on the plate
- Pour the lobster and crayfish mousse mixture into a piping bag with a wide piping nizzle attached
- Pipe the lobster and cray fish mixture on to the chicory leaf
- Dress with the remaining crayfish tails and lime rind
What Equipment Do I Need?
Here you'll find the tools of the trade needed to replicate this canape for your menu.
Chef Profile
"I have worked in the industry for more than 10 years.
"From sous chef to head chef to catering manager, I've worked my way up the ranks in environments ranging from a seafront restaurant to a military camp.
"My recipe ideas come from balancing flavours I've come across throughout my career and injecting them into classic dishes to give customers exciting tastes and enjoyable experiences."
Chris John | NCEC Development Chef
