Lobster Mousse
4 Fresh Lobsters
2 1/2 cups water
2 envelopes gelatin
1 small onion; chopped
1/2 tsp. white pepper
1/4 cup chopped green pepper
1/2 tsp. tarragon
1/2 cup mayonnaise
1 tbsp. lemon juice
1/2 tsp. hot pepper sauce
1/2 cup heavy cream, whipped
• Steam the lobsters and pick out the meat.
• Begin this recipe in the morning so the mousse has time to set.
• Place the water in a large skillet; sprinkle the gelatin over the water.
• Cook over low heat until the gelatin is dissolved.
• Add onion, white pepper and tarragon.
• Heat to boiling and then reduce heat to low; cover and simmer for 5 minutes.
• Remove lobster from liquid.
• Strain liquid into a 4 cup measure.
• Add mixture and refrigerate until thickened.
• Puree thickened mixture with mayonnaise, lemon juice and hot pepper sauce.
• Add green pepper.
• Fold in whipped cream.
• Pour into 5 cup mold and refrigerate until set.
• This takes about 4 hours or overnight.
• To serve, unfold on lettuce and garnish.
Serves 8
Tags: hot pepper sauce, lobster, onionRelated recipe posts
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