Mousse Au Homard Recipes

Steps:

• Prepare a decorative plastic or aluminum aspic mold by brushing lightly with olive oil. Finely chop celery, onion, and bell pepper. Set aside a few larger pieces of lobster and roughly chop the rest. In a medium bowl, combine tomato soup, softened cream cheese, and mayonnaise. Blend with a whisk to dissolve all lumps. In a small bowl, dissolve 2 envelopes of unflavored gelatin in 1/2 cup of warm water. Add dissolved gelatin to cream cheese mixture. Stir in chopped celery, onion, bell pepper. Season with salt and pepper to taste. Pour mixture into prepared mold and refrigerate overnight. Before serving, wrap mold with dishtowel soaked in warm water to gently warm the mold. Invert onto platter lined with lettuce and tap lightly to loosen. Garnish with reserved pieces of lobster. Serve with good crackers or croutons.

Steps:

• Dissolve the gelatin in 2 tablespoons cold water; place in a blender with the sugar, mustard, salt, vinegar, and 1/3 cup water. Blend until smooth. Add the eggs and blend again until smooth.
• Place a mixing bowl over a pot of boiling water. Pour the mustard mixture into the bowl. Cook and stir until the thick like a custard. Remove from heat and allow to cool completely.
• Beat the whipping cream in a separate bowl with an electric mixer until soft peaks form. Fold the whipped cream into the mustard mixture. Lightly grease a 1 quart ring mold; pour mixture into the mold. Chill in refrigerator overnight. Serve with ham.