Lobster Buttermilk Loaf
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Chicken bouillon||1 Cup (16 tbs)|
|Buttermilk||3 Fluid Ounce (About 6 Tablespoon)|
|Lemon juice/Mild vinegar||2 Tablespoon|
|Onion salt||1⁄2 Teaspoon|
|Red hot sauce||1⁄8 Teaspoon|
|Cooked diced lobster/Flaked and canned salmon/tuna||6 Ounce|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
Sprinkle gelatin over bouillon in small saucepan.
Place over low heat, stirring until gelatin is dissolved.
Remove from heat, add buttermilk, lemon juice, salt and red hot sauce.
Chill until mixture is slightly thickened.
Fold in fish and celery.
Rinse a quart mold in water.
Pour in gelatin-fish mixture and chill 3-4 hours until firm.
Unmold on chilled plate and garnish with parsley sprigs.