MOUSSE AU HOMARD
Categories Shellfish Freeze/Chill
Yield Makes 2 mousses (each serves 12-14)
Number Of Ingredients 13
Steps:
- Prepare a decorative plastic or aluminum aspic mold by brushing lightly with olive oil. Finely chop celery, onion, and bell pepper. Set aside a few larger pieces of lobster and roughly chop the rest. In a medium bowl, combine tomato soup, softened cream cheese, and mayonnaise. Blend with a whisk to dissolve all lumps. In a small bowl, dissolve 2 envelopes of unflavored gelatin in 1/2 cup of warm water. Add dissolved gelatin to cream cheese mixture. Stir in chopped celery, onion, bell pepper. Season with salt and pepper to taste. Pour mixture into prepared mold and refrigerate overnight. Before serving, wrap mold with dishtowel soaked in warm water to gently warm the mold. Invert onto platter lined with lettuce and tap lightly to loosen. Garnish with reserved pieces of lobster. Serve with good crackers or croutons.
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Itunanya Nnamani
nnamanii100@yahoo.comThis is the best lobster mousse I've ever had! It's so light and fluffy, and the lobster flavor is perfect.
khan asif
a.khan16@yahoo.comI'm not sure I would make this mousse again. It was a lot of work, and I didn't think the results were worth it.
joshua martin
mj24@yahoo.comThis mousse is a great way to impress your guests. It's sure to be a conversation starter.
Layne5ttt Coslet
l33@yahoo.comI love the presentation of this mousse. It's so elegant and sophisticated.
Kismat Thapa
thapa_kismat@gmail.comI've made this mousse several times, and it's always a hit. It's a great way to use up leftover lobster.
Kashis Saddle
ksaddle5@hotmail.comThis mousse is a bit pricey to make, but it's worth it for a special occasion.
Riad Aman
aman-r54@gmail.comI'm not a big fan of lobster, but I really enjoyed this mousse. It was very delicate and flavorful.
Mark Ronald
r_m79@hotmail.comThis mousse is a must-try for any seafood lover. It's light, flavorful, and sure to impress your guests.
Neo Nel
nn82@hotmail.comI would definitely make this mousse again. It's a great way to enjoy lobster in a new and exciting way.
Moazzam Naar
naar-m@hotmail.comOverall, I thought this was a good recipe. The mousse was delicious, and it was a nice change from the usual lobster dishes.
Jombwe Alex
alex@hotmail.comI had some trouble getting the mousse to set properly. I think I may have overbeaten the egg whites.
Emet Selch
selch-emet@hotmail.comI found that this mousse was a bit too rich for my taste. I think I would have preferred it with a lighter base, such as whipped cream.
Lily Timbrell
lily.timbrell21@hotmail.comThis mousse is a great way to use up leftover lobster. It's also a great make-ahead dish, so you can have it ready for your guests when they arrive.
Susant Karki
k_susant@gmail.comI love the combination of lobster and cognac in this mousse. It's a sophisticated and elegant dish that's perfect for a special occasion.
DM. WHITE444
d-w@hotmail.comThis mousse is a bit time-consuming to make, but it's worth the effort. The results are stunning, and the mousse is sure to impress your guests.
Memo Eles
e_memo@gmail.comI've never had lobster mousse before, but I'm so glad I tried this recipe. It was absolutely delicious! The mousse was light and airy, and the lobster flavor was perfect.
Tiwa
tiwa@hotmail.frThis mousse was a hit at my dinner party! Everyone loved the delicate flavor of the lobster and the creamy texture of the mousse. I will definitely be making this again.