Lobster Mousse

Name: Lobster Mousse
Yield: 4 cups of mousse
Ingredients: ½ pound cooked lobster meat; ¾ cup clam broth; 1 tablespoon unflavored gelatin; 2 ribs celery, chopped fine; 2 tablespoons finely chopped onion; 1 ½ teaspoons Dijon mustard; ½ cup minced parsley; ½ cup heavy cream, whipped; ¾ cup mayonnaise; Salt, white pepper to taste; Juice of one lemon; Curly kale for decoration

By Marian Burros

Published November 10, 1981

Total Time: 15 minutes, plus overnight refrigeration
Rating: (0)
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Ingredients

Yield:4 cups of mousse

½ pound cooked lobster meat
¾ cup clam broth
1 tablespoon unflavored gelatin
2 ribs celery, chopped fine
2 tablespoons finely chopped onion
1 ½ teaspoons Dijon mustard
½ cup minced parsley
½ cup heavy cream, whipped
¾ cup mayonnaise
Salt, white pepper to taste
Juice of one lemon
Curly kale for decoration

Ingredient Substitution Guide

Preparation

Step 1
Cut lobster into ½-inch pieces.
Step 2
Sprinkle gelatin over broth. Place over low heat; stir until thoroughly dissolved.Cool.
Step 3
Whip cream.
Step 4
Combine celery, onion, mustard, parsley, whipped cream, ¼ cup mayonnaise, salt and pepper, lobster and cooled broth; mix thoroughly. Spoon into 1-quart mold and seal tightly with plastic wrap. Refrigerate until firm, at least four hours or overnight.
Step 5
To serve, mix remaining mayonnaise with lemon juice. Unmold mousse and serve on curly kale, with lemon mayonnaise poured over the top. Serve with homemade Melba toast.