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Chilly Herbed Lobster

Western.Chefs's picture
Ingredients
  Frozen rock lobster tails 24 Ounce (6 pieces, 4 ounce each)
  Unflavored gelatin 1 1⁄2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Hot water 1⁄4 Cup (4 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Angostura bitters 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Grated onion 2 Teaspoon
  Pimentos 2 , diced
  Snipped parsley 1 Tablespoon
  Lettuce leaves 4
Directions

Early on day:
1. Drop lobster tails into large kettle of boiling salted water; when water reboils, cook lobster tails 6 minutes. Drain them at once; then place them in a colander and let cold water run over them a few minutes; drain again.
2. With kitchen scissors, cut along both sides of the thin membrane on the underside of each lobster tail; remove this membrane. Now, with fingers, gently pull lobster meat from shell, reserving lobster shells for later use.
3. Refrigerate lobster meat 30 minutes; then remove meat, cut it into cubes, and return it to refrigerator until needed.
4. In large bowl sprinkle gelatin on cold water; let soften 5 minutes, then add hot water and stir until gelatin is dissolved. Add mayonnaise; beat very gently with hand beater until mixture is well blended.
5. Stir in lemon juice, bitters, salt, onion, pimentos, snipped parsley, and 1 tablespoon snipped dill; blend well.
6. Now lightly toss in chilled lobster meat; refrigerate 40 minutes, or until slightly thickened. Then fill reserved lobster shells with gelatin-lobster mixture, heaping it as needed. Cover shells and refrigerate at least 2 hours longer.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Ingredient: 
Lobster

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