Chilly Herbed Lobster Recipe
Ingredients
| 6 4-ounce frozen rock-lobster tails | ||
| Unflavored gelatin | 1 1/2 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Hot water | 1/4 Cup (16 tbs) | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Angostura bitters | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Onion | 2 Teaspoon, grated | |
| Pimentos | 2 , diced | |
| Snipped parsley | 1 Tablespoon | |
| Lettuce leaves | ||
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.
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.
Chef
