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
[email protected]This is the best lobster mousse I've ever had! It's so light and fluffy, and the lobster flavor is perfect.
khan asif
[email protected]I'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
[email protected]This mousse is a great way to impress your guests. It's sure to be a conversation starter.
Layne5ttt Coslet
[email protected]I love the presentation of this mousse. It's so elegant and sophisticated.
Kismat Thapa
[email protected]I've made this mousse several times, and it's always a hit. It's a great way to use up leftover lobster.
Kashis Saddle
[email protected]This mousse is a bit pricey to make, but it's worth it for a special occasion.
Riad Aman
[email protected]I'm not a big fan of lobster, but I really enjoyed this mousse. It was very delicate and flavorful.
Mark Ronald
[email protected]This mousse is a must-try for any seafood lover. It's light, flavorful, and sure to impress your guests.
Neo Nel
[email protected]I would definitely make this mousse again. It's a great way to enjoy lobster in a new and exciting way.
Moazzam Naar
[email protected]Overall, I thought this was a good recipe. The mousse was delicious, and it was a nice change from the usual lobster dishes.
Jombwe Alex
[email protected]I had some trouble getting the mousse to set properly. I think I may have overbeaten the egg whites.
Emet Selch
[email protected]I 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
[email protected]This 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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.