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.
