Deauville Lobster Ring
|Unflavored gelatin||2 Tablespoon|
|Cold chicken broth||1⁄4 Cup (4 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Canned asparagus tips||16 Ounce|
|Cooked lobster meat||2 Cup (32 tbs), flaked|
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.
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.