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November 28, 2008

Lobster Mousse Appetizer

In support of our Lobster industry here in Maine, we're still adding to our lobster recipe line-up. This recipe from Maine Lobster Direct makes an elegant appetizer for your fall soirée.

Any favorite recipes by readers can be sent to us for consideration at

Lobster Mousse

4 fresh Maine lobsters
2½ cups water
2 envelopes unflavored gelatin
1 small onion, chopped
½ teaspoon white pepper
½ teaspoon tarragon
½ cup mayonnaise
¼ cup lemon juice
½ teaspoon hot pepper sauce
¼ cup green pepper, chopped
½ cup heavy cream, whipped

Steam the lobsters and pick out the meat. Begin this recipe in the morning so the mousse has time to set. Place the water in a large skillet; sprinkle the gelatin over the water. Cook over low heat until the gelatin is dissolved. 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 4-cup measure. Add mixture and refrigerate until thickened. Purée thickened mixture with mayonnaise, lemon juice, and hot pepper sauce. Add green pepper. Fold in whipped cream. Pour into 5-cup mold and refrigerate until set. To serve, remove from mold, place onto lettuce, and garnish.

Serves 8 as an appetizer.

From the staff at Maine Food & Lifestyle magazine.


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