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.

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