You are here

Shellfish Aspic

admin's picture
This shellfish aspic is a seafood and gelatin mold made with chicken stock. Flavored with mustard, worcestershire sauce and herbed with chervil, chives and tarragon. Svory and full of the flavors of the sea, the shellfish aspic is great for a side in meals.
  Unflavored gelatin 1 1⁄2 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs), cold
  Hot chicken stock 1 1⁄2 Cup (24 tbs)
  Unflavored gelatin 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Dijon style mustard 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Tarragon 1⁄2 Teaspoon
  Chervil 1⁄2 Teaspoon
  Chives 2 Tablespoon, chopped
  Cooked shrimp 1⁄2 Cup (8 tbs), diced
  Cooked lobster 1⁄2 Cup (8 tbs), diced
  Cooked crabmeat 1 Cup (16 tbs), boned and flaked
  Hard cooked egg slices 4 (For Garnish)
  Black olives 1⁄4 Cup (4 tbs) (For Garnish)
  Cucumber slices 4 (For Garnish)

Soften gelatin in cold chicken stock.
Dissolve in hot chicken stock.
Chill until stock begins to thicken.
Coat a mold with the chicken aspic.
Decorate bottom of mold with egg slices, black olives and cucumber slices in an attractive design; spoon aspic on top and chill.
Soften gelatin in cold water and dissolve over hot water.
Stir into mayonnaise and add mustard, Worcestershire sauce, tarragon, chervil and chives.
Combine with shrimp, lobster and crab meat.
Fill mold with this seafood combination and chill until firm.
Unmold and serve with Green Goddess dressing.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)