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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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