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Lobster Buttermilk Loaf

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This Lobster Buttermilk Loaf is a lunchtime addiction! These seafood molds are easy to prepare. Try this Lobster Buttermilk Loaf yourself and let me know if you like it !
Ingredients
  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)
  Parsley sprigs 2
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Everyday

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