Toast, mascarpone, lobster bisque, tarragon, shrimps, cauliflower

For 2 persons reduce 100 ml lobster bisque till 50% is left over. Cool and mix with 100 gr mascarpone. Put in the fridge for one hour.

Toast some bread and use a 5 cm serving ring to cut out the base for this amuse.

Use a piping bag to cover with the mascarpone mix. Finish with shrimps, some tarragon leaves and the grate some (raw) cauliflower on top.

( Recipe found in Njam.tv)

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