Lobster Aspic Parisienne
|Unflavored gelatin||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Cooked lobster||1 1⁄2 Pound|
|Cooked peas||1 1⁄2 Cup (24 tbs)|
|Bouillon||2 Can (20 oz)|
|Diced cooked carrots||1 Cup (16 tbs)|
|Diced cooked potatoes||1 1⁄2 Cup (24 tbs)|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
Soften gelatin in 1 1/3 cups cold water; dissolve in bouillon.
Add lemon juice and Worcestershire sauce.
Chill until thick.
Pour 1 cup gelatin mixture into 4-cup mold.
Arrange several large pieces of lobster, red side down, in gelatin mixture.
Chill until set.
Dice remaining lobster; combine with peas, carrots, potatoes, salt and mayonnaise, tossing lightly.
Stir in remaining gelatin mixture.
Pour potato mixture over firm gelatin.
Chill until firm.
Unmold onto lettuce; garnish with wedges of tomato, hard-cooked eggs, ripe olives and lemon wedges, if desired.