Heat soup and cream cheese until cream cheese is melted.
Stir in milk, lobster meat, celery, onion, garlic, green pepper, salt and pepper.
Soften gelatin in 1/2 cup cold water.
Add to mixture.
Pour into greased mold or shaped glass or plastic dish. Refrigerate at least 4 hours.
Unmold, if desired.
Serve on a bed of shredded romaine and arrange radishes, carrots, broccoli and cauliflower around mousse.
Garnish with cilantro.
Serves 6.
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
*NOTE: Recipe suggested gold dragees. If you
treaks of cream in your mousse then to stir the mixture
hold of a few lobster bodies, swing past a good
elt the butter, add the lobster and season with salt. Cook
arfait glasses.
Chill the mousse for several hours, preferably overnight
Heat soup in a saucepan.
Add cream cheese, celery, green peppers and onions.
Dissolve gelatine in water and add.
Heat until cream cheese is melted.
Add lobster, or shrimp or crab meat and seasonings.
Pour into a greased ring mold.
Serve with snack crackers.
In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
Add heavy cream and reduce until thick.
Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
Bring a pot of salted water to a boil and cook fettuccine.
Drain and toss with the lobster sauce you just made.
Garnish with chopped parsley.
re to ensure that the recipe is clear & easy to follow
traight down just behind the lobster's eyes to humanely kill
Add salt and pepper. Fold lobster and dill into mixture and
Saute green onion in butter in a large saucepan until tender. Add flour, stirring until smooth.Cook 1 minute, stirring constantly. Gradually add half and half, cook over medium heat stirring constantly, until thickened and bubbly. Stir in red pepper, wine, and lobster. Cook 1 minut. Spoon lobster mixture into patty shells, sprinkle with parsley.
I don't know what patty shells are, that is what the recipe calls for. I just use ramekins.
Melt cream cheese over low heat very slowly.
Blend in all the ingredients except the lobster and Sauterne.
Mix well, never allowing to boil.
Add lobster and wine.
Mix and heat through. Transfer to a chafing dish.
Carefully control heat, as it will separate if it boils.
Serve with crackers or bread.
Recipe will feed several.
Chop lobster very fine.
Mash yolks only (reserve whites for salad or other recipe).
Add yolks to lobster.
Add remaining ingredients and blend well.
Serve on crackers or party rye, heated in broiler.
ompletely.
Make the mango mousse: Put water in a small
Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
Chop larger pieces of lobster into small pieces.
Add lobster, milk and cream to the potatoes and onions.
When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
Serve immediately.
If using thawed frozen lobster tails, cook in pot of
eat from the cooked lobster shells. Keep lobster shells and cut them