- 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.