Provided by Marian Burros
Categories appetizer
Time 15m
Yield 4 cups of mousse
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 304 milligrams, Sugar 1 gram, TransFat 0 grams
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