Shrimp Mousse Blini with Sriracha and Lime Lobster Gelee

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Shrimp Mousse Blini
Shrimp, Medium sized 6 each
Lobster stock 2 cups
Heavy cream 1 cup
Aioli or mayo 1 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Lobster stock 2 cups
Club House Sriracha & Lime 1 tsp
Gelatin Powder 2 oz
Cold water 2 tsp
Flour 2 cups
Egg 1 each
Baking powder 1 tbsp
Club House Sea Salt, French Mediterranean 1 tsp
Milk 1 cup


This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.

For the Shrimp Mousse Blini: Poach shrimp in lobster stock. Remove and puree in food processor with aioli/mayo. Whip heavy cream to stiff peaks. Gently fold whipped cream into shrimp puree in a bowl using a rubber spatula. Reserve for use.

For the Gelee: Bloom powder in cold water. Bring stock and seasoning to a boil. Blend gelatin into stock. Place in freezer to set on sheet tray. Cut into small rounds.

For the Blini: Mix all ingredients and combine. Make it a little runnier to fit into a squeeze bottle. Squeeze approximately 1 inch or quarter width rounds onto a hot plancha. Cook until Golden brown.

For Serving: On a decorative serving platter, place bilini’s and top with the shrimp mouse and sriracha and lime lobster gelee.

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