Lobster Bavarian Cream
|Frozen lobster bisque||3⁄4 Pound|
|Cognac||1⁄4 Cup (4 tbs)|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Shrimp||6 Large (Prawns)|
Put the lobster bisque in a bowl with 3 (2) tablespoons of water.
Cover and defrost in the microwave oven for 5 minutes on HIGH.
Stir the bisque, cover and leave for 5 minutes until completely defrosted.
Put the cognac in a cup and sprinkle the gelatin (gelatine) over.
Do not stir, leave the gelatin (gelatine) to dissolve in the cognac for 2 minutes, then put the cup into the microwave oven for 1 minute on LOW.
Fold the cognac and gelatin (gelatine) mixture carefully into the lobster bisque.
Chill in the refrigerator.
When the soup is completely cold, whip the cream until just firm.
Gently fold into the soup.
Add the lemon juice.
Pour the mixture into a fluted mold (mould) and chill in the refrigerator for 12 hours.