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Maine Lobster - Mousse

Lobsters - 4 fresh
water - 2 1/2 cups
small onion - 1, chopped
white pepper - 1/2 teaspoon
unflavored gelatin - 2 envelopes
green pepper - 1/4 cup, chopped
tarragon - 1/2 teaspoon
mayonnaise - 1/2 cup
lemon juice - 1/4 cup
hot pepper sauce - 1/2 teaspoon
heavy Cream - 1/2 cup, whipped

Begin this recipe in the morning so the mousse has time to set.
Steam the Lobsters and pick out the meat. 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.
To serve, unmold on lettuce and garnish.

Serves 8 as an appetizer.

The evening was perfect, the weather in Florida made an outside dinner romantic and the feast just as we describe to our guest. Having grown up in Maine and having Florida seafood to compare to....Maine lobsters kept in the warm waters here... more

LobsterJim Farnum


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