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Deauville Lobster Ring

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Ingredients
  Unflavored gelatin 2 Tablespoon
  Cold chicken broth 1⁄4 Cup (4 tbs)
  Chicken broth 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Canned asparagus tips 16 Ounce
  Cooked lobster meat 2 Cup (32 tbs), flaked
Directions

Soften gelatin in cold chicken broth and dissolve in hot chicken broth.
Chill until mixture begins to thicken.
Coat ring mold with aspic and chill.
Line mold with asparagus tips arranged in a decorative pattern, and spoon half of the aspic over asparagus.
Chill.
Fill mold with lobster meat and add remaining aspic.
Chill until firm.
Unmpld and surround with watercress.
Serve with mayonnaise combined with capers and chopped parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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