quenelle is an elegant oval scoop, typically used for serving ice cream, mousse, or cream. It’s formed with one regular spoon – or a specially designed quenelle spoon like the one from Nordic Chefs.

Is Parfait a no-bake dessert?

Yes, it’s completely no-bake. The yogurt parfait sets in the freezer - remember to let it climate before serving.

Is a blast freezer important when making dessert?

no - you can use a normal freezer if you have time to wait, for the dessert to set. Blast freezers locks in texture and details by rapidly freezing components like parfaits and mousses.

What kitchen utensils do you need to make dessert?

You’ll need a quenelle spoon, silicone mold, and precise chefs tweezers to recreate the Michelin-level presentation.

Lobster Tail Dessert: Michelin Recipe From Restaurant MOTA

Q: Can you make a dessert with lobster?

Yes, lobster can absolutely be used in desserts – especially in fine dining, where savory ingredients are often balanced with sweet elements.

An Award-Winning Dessert with Lobster Tail ” Dessert of the Year, 2024″ If you’re searching for a restaurant dessert recipe that turns heads, this dish delivers. Made by Claus Henriksen head chef at the Michelin restaurant MOTA located in Odsherred in Denmark – this dessert pairs lobster & chocolate with a quenelle with homemade ice cream. Yes, you read that right: lobster tail in a dessert. This easy dessert recipe requires no oven and minimal ingredients. It’s ideal if you want to a make restaurant recipe, or simply impress guests with something new. Whether you work in a professional kitchen or experiment at home, this is a unique dessert for guests!

Restaurant Jordnær

Ingredients

FAQ – Lobster Tail Dessert Recipe

Can you make a dessert with lobster?

Yes, lobster can absolutely be used in desserts – especially in fine dining, where savory ingredients are often balanced with sweet elements. In this Michelin recipe from Restaurant MOTA, the lobster is infused in chocolate, while also being incorporated in the sauce using lobster stock. Using a Lobster tail mold just enhances the concept of the lobster. The result is an award winning dessert with depth & umami, you’ve probably never tasted before!

What is a quenelle in dessert plating?

A quenelle is an elegant oval scoop, typically used for serving ice cream, mousse, or cream. It’s formed with one or two spoons – or a specially designed quenelle spoon – to create a smooth, symmetrical shape. In this recipe, almond ice cream is served as a quenelle to elevate the visual appeal and match the fine-dining presentation. It is a skill that requires practice and the correct quenelle spoon to master!

Is this a no-bake dessert?

Yes, it’s completely no-bake. The yogurt parfait sets in the freezer, the ice cream is churned separately, and the chocolate shell is added while the parfait is still frozen. Simply dip the tail of the lobster mold directly in the tempered chocolate. It’s perfect for chefs who want to avoid oven prep but still create a fantastic, restaurant dessert.

Lobster tail recipe by Claus Henriksen By restaurant mota

Ingredients - Yogurt Parfait

75 g sugar
100 g egg yolks
200 g drained yogurt
200 g heavy cream
50 g heavy cream (for gelatin)
3 sheets gelatin

Ingredients - Infused Chocolate Glaze

80% dark chocolate
Cocoa butter
Lobster shells

Ingredients - Lobster Chocolate Sauce

Reserved lobster chocolate from the coating
Lobster stock
Sugar
Butter
Salt

Ingredients - Almond Ice Cream

1 L whole milk
140 g sugar
25 g glucose syrup
150 g blanched almonds

Ingredients - Caramelized Almonds With Lobster Stock

200 g almonds
150 g sugar
50 g lobster stock

Instructions - Yogurt Parfait

Soak gelatin sheets in cold water for 5–10 minutes.
Whisk egg yolks and sugar until pale and fluffy.
Heat the 50 g of cream gently and melt the soaked gelatin into it.
Pour the warm cream-gelatin mixture into the whipped yolks while stirring.
Fold in the drained yogurt gently.
Whip the 200g cream to soft peaks and fold it carefully into the yogurt mixture.
Fill the mixture into lobster tail silicone mold and freeze completely.

Instructions - Infused Chocolate Glaze

Melt cocoa butter gently in a saucepan.
Add clean, dried lobster shells and infuse over low heat for 20 minutes.
Strain the shells out and keep the infused cocoa butter.
Melt the chocolate and mix in 35% cocoa butter relative to the total chocolate weight.
Unmold the frozen parfaits and dip the lobster tail directly into the chocolate coating.
Reserve leftover coating for use in the sauce.

Instructions - Lobster Chocolate Sauce

Warm the leftover lobster-infused chocolate gently with a splash of lobster stock.
Whisk in butter to emulsify and adjust the texture to your desired consistency.
Season with a pinch of salt and a touch of sugar to balance the flavors.

Instructions - Almond Ice Cream (Pacojet)

Heat 200 g of the milk with all the sugar and glucose until dissolved.
Pour the hot sugar milk into the remaining 800 g of cold milk to cool it down faster.
Chill the full base until completely cold.
Fill a Pacojet beaker with 150 g of almonds and top up with the chilled ice cream base.
Freeze solid, then pacotize (run on Pacojet) twice for smooth texture.

Instructions - Caramelized Almonds With Lobster Stock

Place almonds, sugar, and lobster stock in a saucepan over medium heat.
Stir continuously – the mixture will boil, and sugar will begin to crystallize and turn white.
Lower the heat and continue stirring until part of the crystallized sugar caramelizes and coats the almonds.
Spread almonds onto parchment paper and allow them to cool.
Once cooled, crush or blend the almonds slightly to create a crunchy base for placing the ice cream.

Enjoy your Lobster dessert