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APPETIZER
DIPS AND SPREADS:
Lobster Mousse
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Lobster
Mousse |
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Elegant appetizer
for display- and tasty too...
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1
lb |
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freshly cooked lobster, or 12oz. can of
frozen or canned lobster |
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6
large |
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celery ribs, chopped |
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½
medium |
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onion, juiced |
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¼
cup |
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water |
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1
medium |
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lemon, juiced |
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2
Tbs |
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unflavored gelatin |
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1½
cups |
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mayonnaise mixed with 1 t. dijon and 1
t. tarragon vinegar |
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2/3
cup |
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heavy whipping cream, whipped |
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salt
and white pepper to taste |
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1 |
Process
lobster meat and chopped celery in food
processor. Pour into a large bowl. Add onion
juice and stir. |
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2 |
Place water
and lemon juice in a small saucepan. Sprinkle
with gelatin and stir over low heat until
gelatin is dissolved. Stir in lobster and
celery. Stir in mayonnaise and fold in whipped
cream, adding salt and pepper to taste. |
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3 |
Pour into a
1 quart mold that has been coated with nonstick
spray. Seal with plastic wrap and refrigerate
until firm. |
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4 |
Turn out
mold onto serving platter. Serve with assorted
crackers. |
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Cooking Tips |
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*You can get some
great molds- lobster shaped, etc. Look for them in
cooking supply stores. |
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this Recipe
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