Maine Lobster Salad Over Heirloom Tomato Mousse

Directions

1. Tomato Mousse: Dice the tomato and cook them on medium heat with the tomato paste, thyme, ketchup, basil, sugar and garlic and let cook for 45 minutes to 1 hour steering with a wood spatula. Emerge the gelatin sheet in ice water.

   Tomato Mousse: Dice the tomato and cook them on medium heat with the tomato paste, thyme, ketchup, basil, sugar and garlic and let cook for 45 minutes to 1 hour steering with a wood spatula. Emerge the gelatin sheet in ice water.
2. After the tomato mixture has cool down, pass it thru a chinois and return it to the heat and mix in the gelatin then let cool down at room temperature.

   After the tomato mixture has cool down, pass it thru a chinois and return it to the heat and mix in the gelatin then let cool down at room temperature.
3. Whip the cream and mix it to the tomato mixture, place in the refrigerator for 4 to 6 hours.
4. Lobster: In a big sauce pan filled up with 3⁄4 of water boiling, cook the lobster for 3 minutes. Then set aside without putting them in refrigerator. When cool down crack the shell and remove the claw and the body then keep refrigerated.
5. Presentation: In a center of a plate poor 2 tsp of tomato coulis and the tomato mousse on a star design using 2 spoons. Slice the lobster and arrange it on top of the tomato mousse, lightly brush the lobster with walnut oil.