MOUSSE AU HOMARD

MOUSSE AU HOMARD image

Yield Makes 2 mousses (each serves 12-14)

Number Of Ingredients 13

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10 oz. can of cream of tomato soup
8 oz. Philadelphia cream cheese, well-softened
1-1/2 c. mayonnaise
1-1/2 c. celery, chopped fine
1/2 c. onion, chopped fine
1 c. yellow bell pepper, chopped fine
1-1/2 - 2 c. cooked lobster meat (canned is okay)
2 packets unflavored gelatin, dissolved in 1/2 c. warm water
salt and pepper, to taste
olive oil, to grease mold
decorative mold
lettuce (optional), to decorate the serving platter
serve with good quality crackers, croutons, or toasted baguette slices

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.