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Maine Lobster - Mousse
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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