Beer makes batters better, meat more tender, and sauces more flavorful.
Lobster Mousse
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- #23406
serves/makes:
ready in:
over 5 hrs
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.
added by
rebelrat
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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