Lobster mousse

Yield: 12 Servings

Measure Ingredient
2 tablespoons Unflavored gelatin
2 tablespoons Sherry
½ cup Hot chicken broth
2 \N Eggs; separated
¼ cup Minced celery
2 tablespoons Minced green onions
6½ ounce Canned or cooked lobster meat
1 tablespoon Minced parsley
½ teaspoon Marjoram
2 teaspoons Lemon juice
½ cup Mayonnaise
½ cup Whipping cream

Use a blender for this. Pour in gelatin, sherry & hot chicken broth. Whirl for 15 seconds then add egg yolks, celery, green onions, lobster meat, parsley, marjoram, lemon juice & mayonnaise. Whirl another 15 seconds & add the whipping cream. Beat the egg whites until stiff. Fold into the blended mixture. Pour into a mold greased with mayonnaise & keep thoroughly chilled until ready to serve. Place on platter & garnish with parsley or curly lettuce.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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