lobster mousse w/frangipane panada

Chef

The lobster mousse sounds like an interesting idea. I would appreciate the recipe. My thought process was; (I had the meat tenderized) to slice the meat and open it up, then I was going to sear it breifly. The lobster stuffing was to be sauteed so when the pinweel was made I would cook it off to heat it through.

[mudbug]

In case you want to try it sometime:

Lobster Mousse

Ingredients:

4 lobsters (or 1 pound lobster meat)
2 cups water
2 envelopes gelatin (unflavored)
1 small onion, chopped
1 teaspoon white pepper
1 cup chopped green pepper
1 teaspoon tarragon
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1 cup heavy cream, whipped

Directions:

1. Steam the lobsters and pick out the meat (you can substitute 1 pound lobster meat.)

2. Place the water in a large skillet, sprinkle the gelatin over the water. Cook over low heat until the gelatin is dissolved.

3. Add onion, white pepper and tarragon. Heat to boiling and then reduce heat to low, cover and simmer for 5 minutes. Remove lobster from liquid. Strain liquid into a measuring cup.

4. Add mixture and refrigerate until thickened. Purée thickened mixture with mayonnaise, lemon juice and hot pepper sauce.

5. Add green pepper. Fold in whipped cream. Pour into 5 cup molds and refrigerate until set. To serve, unmold on lettuce and garnish. Serves as an appetizer.

Serves 8

NOTE: Begin this recipe early so the mousse has time to set.

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Lobster Mousse

Submitted by: Jan Donovan (N. Carolina)

1 small fresh onion, minced
4 cups lobster meat, minced (crab meat may be
substituted)
2 cups celery, minced
1 cup heavy cream
2 TBS. gelatin
1/2 cup lemon juice (fresh or bottled)
2 cups mayonnaise
Salt and pepper to taste

Combine onion, lobster, celery, salt, and pepper and set aside. Whip cream and set aside. Soften gelatin in 3/4 cup cold water, heating in double boiler to dissolve completely. Remove from heat and add lemon juice and mayonnaise. Stir in lobster mixture until well blend. Fold in whipped cream until uniform. Place mixture in cassorle dish or mold and chill well.

[Nick.Shu]

hmmm, cold set mousse, nice!