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Lobster Buttermilk Loaf Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Chicken bouillon||1 Cup (16 tbs)|
|Buttermilk||3 Fluid Ounce (About 6 Tablespoon)|
|Lemon juice/Mild vinegar||2 Tablespoon|
|Onion salt||1⁄2 Teaspoon|
|Red hot sauce||1⁄8 Teaspoon|
|Cooked diced lobster/Flaked and canned salmon/tuna||6 Ounce|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 434 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 160.3 mg53.4%
Sodium 1555.5 mg64.8%
Total Carbohydrates 22 g7.5%
Dietary Fiber 1.2 g4.6%
Sugars 5.6 g
Protein 68 g135.4%
Vitamin A 10.6% Vitamin C 38.3%
Calcium 15.2% Iron 18.6%
*Based on a 2000 Calorie diet
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.