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Maine Lobster Mousse




Source of Recipe


Submitted by: Block Island Times, Thought for Food by Patricia Korten, 1998


Recipe Introduction


(6 servings)


List of Ingredients




3/4 pound cooked Maine Lobster meat

3/4 cup finely chopped celery

2 Tablespoons (2 packets) unflavored gelatin

1/2 cup cold water

3/4 cup mayonnaise

1/2 teaspoon dry mustard

1 Tablespoon lemon juice

3/4 cup heavy cream, whipped

1 egg

1 teaspoon salt

Dash of white pepper

Pinch of sugar

1 Tablespoon of lemon juice

1 cup sour cream

1 Tablespoon fresh dill, finely chopped










Recipe



Cut the Maine Lobster meat into small cubes. Finely chop celery. Soak gelatin in ½ cup of cold water for 5 minutes.

Put mayonnaise in a large bowl and blend in dry mustard and lemon juice. Add the Maine Lobster and celery.

Cut the Maine Lobster meat into small cubes. Finely chop celery. Soak gelatin in ½ cup of cold water for 5 minutes.

Put mayonnaise in a large bowl and blend in dry mustard and lemon juice. Add the Maine Lobster and celery.

Whip the cream. Set the bowl of gelatin in a skillet of simmering water and stir until it is dissolved. Blend it into the whipped cream, add to the Maine Lobster, season lightly with salt and stir until all is well blended.

Brush a 1-quart mold with oil and fill evenly with the Maine Lobster mixture. Cover with waxed paper and chill in the refrigerator for at least 2 hours. To serve, unmold on a large platter. Serve with dill sauce.

Dill Sauce: Beat egg until light and fluffy. Beat in salt, white pepper, and sugar until well combined. Beat in lemon juice and sour cream. Stir in dill. Chill until ready to serve.