Lobster Mousse

Ingredients

4 Fresh Lobsters
2 1/2 cups water
1 small onion; chopped
1/2 tsp. white pepper
1/2 tsp. tarragon
1/2 cup mayonnaise
1/2 cup heavy cream, whipped
1/4 cup chopped green pepper
2 envelopes gelatin
1 tbsp. lemon juice
1/2 tsp. hot pepper sauce

Cooking Directions

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. Puree 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, unfold on lettuce and garnish. Serves 8 as an appetizer

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