Lobster and Prosciutto Ballontine

Lobster and Prosciutto Ballontine

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Richard Kugelmann
Sizzle, Summer 2014


8 (4-oz. average) lobster tails
Salt and pepper, to taste
8 thin slices prosciutto
1 cup crab and spinach mousse/ timbale (recipe follows)

Crab and Spinach Mousse/Timbale (and stuffing for Lobster Ballontine)
½ oz. goat cheese
8 oz. ricotta cheese
4 oz. mascarpone cheese
4 oz. fresh baby spinach, divided
½ oz. butter
2 T. pine nuts
6 oz. mozzarella cheese
4 oz. crab, special grade
1 egg
Salt and white pepper, to taste


1. Carefully remove lobster meat from tail shells; butterfly, season with salt and pepper.

2. Pipe 2 T. crab and spinach mousse down center of each tail meat.

3. Wrap each tightly in prosciutto, sealing ends.

4. Wrap each tightly in plastic wrap; cook by poaching in water or by sous vide.

5. Hold warm for final plate-up.

Crab and Spinach Mousse/Timbale (and stuffing for Lobster Ballontine)
1. In food processor, puree goat cheese, ricotta, mascarpone and half the spinach. Transfer to bowl; set aside.

2. In small saucepan, melt butter. Saute remaining spinach just until wilted, 2-3 minutes. Coarsely
chop; cool.

3. Toast pine nuts in 350°F oven for 5 minutes; cool. Fold into cheese mixture with cooled spinach, mozzarella, crab, egg, salt and pepper. Adjust seasoning; set mousse aside.

Note: Use part of recipe as stuffing for lobster recipe above; bake some as timbale for plate garnish.


4 servings


Main Dish, Seafood, Sizzle

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals