Lobster Buttermilk Loaf Recipe
This Lobster Buttermilk Loaf is a lunchtime addiction! These seafood molds are easy to prepare. Try this Lobster Buttermilk Loaf yourself and let me know if you like it !
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 envelope (1 tablespoon) unflavored gelatin
1 cup chicken bouillon
3 fluid ounces (6 tablespoons) buttermilk
2 tablespoons lemon juice, or mild vinegar
1/2 teaspoon onion salt
1/8 teaspoon red hot sauce
6 ounces cooked, diced lobster, or flaked, canned salmon, tuna, etc.
1/2 cup finely chopped celery
Parsley sprigs
Directions
Sprinkle gelatin over bouillon in small saucepan.
Place over low heat, stirring until gelatin is dissolved.
Remove from heat, add buttermilk, lemon juice, salt and red hot sauce.
Chill until mixture is slightly thickened.
Fold in fish and celery.
Rinse a quart mold in water.
Pour in gelatin-fish mixture and chill 3-4 hours until firm.
Unmold on chilled plate and garnish with parsley sprigs.
Place over low heat, stirring until gelatin is dissolved.
Remove from heat, add buttermilk, lemon juice, salt and red hot sauce.
Chill until mixture is slightly thickened.
Fold in fish and celery.
Rinse a quart mold in water.
Pour in gelatin-fish mixture and chill 3-4 hours until firm.
Unmold on chilled plate and garnish with parsley sprigs.
