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
-
Nutritional Information
-
Nutritional analysis per serving (4 servings)
471 calories; 45 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 130 milligrams cholesterol; 1196 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 cups of mousse
Preparation
- Cut lobster into 1/2-inch pieces.
- Sprinkle gelatin over broth. Place over low heat; stir until thoroughly dissolved.Cool.
- Whip cream.
- Combine celery, onion, mustard, parsley, whipped cream, 1/4 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.
- 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.
Dining and Cooking