Lobster Mousse

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#23406

serves/makes:

ready in:
over 5 hrs

ingredients

4 fresh lobsters
2 1/2 cups water
2 envelopes unflavored gelatin
1 small onion, chopped
1/2 teaspoon white pepper
1/4 cup chopped green bell pepper
1/2 teaspoon tarragon
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon hot pepper sauce
1/2 cup heavy cream, whipped

directions

NOTE: 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 and 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.