Chilly Herbed Lobster Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Frozen rock lobster tails24 Ounce (6 pieces, 4 ounce each)
 Unflavored gelatin1 1⁄2 Teaspoon
 Cold water1⁄4 Cup (4 tbs)
 Hot water1⁄4 Cup (4 tbs)
 Mayonnaise1 Cup (16 tbs)
 Lemon juice2 Tablespoon
 Angostura bitters2 Teaspoon
 Salt1 1⁄2 Teaspoon
 Grated onion2 Teaspoon
 Pimentos2 , diced
 Snipped parsley1 Tablespoon
 Lettuce leaves4

Nutrition Facts

Serving size: Complete recipe

Calories 2374 Calories from Fat 1642

% Daily Value*

Total Fat 182 g280.7%

Saturated Fat 15.8 g79.1%

Trans Fat 0 g

Cholesterol 637.2 mg

Sodium 5187.9 mg216.2%

Total Carbohydrates 31 g10.5%

Dietary Fiber 3.8 g15.3%

Sugars 6.2 g

Protein 147 g294.2%

Vitamin A 154.7% Vitamin C 256.3%

Calcium 5.7% Iron 20.2%

*Based on a 2000 Calorie diet

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.
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