Lobster Aspic Recipe
Ingredients
| Unflavored gelatin | 2 Tablespoon | |
| Cold bouillon | 3⁄4 Cup (12 tbs) | |
| Bouillon | 1 Cup (16 tbs) | |
| Lemon juice | 1 1⁄2 Tablespoon | |
| Chili sauce | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Cooked lobster meat | 1 Pound | |
| Dill pickles | 2 , chopped | |
| Diced celery | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 161 Calories from Fat 4
% Daily Value*
Total Fat 0.51 g0.78%
Saturated Fat 0.02 g0.08%
Trans Fat 0 g
Cholesterol 54.9 mg18.3%
Sodium 3447.2 mg143.6%
Total Carbohydrates 15 g4.9%
Dietary Fiber 0.61 g2.5%
Sugars 0.9 g
Protein 21 g41.3%
Vitamin A 5.1% Vitamin C 5.8%
Calcium 6.1% Iron 1.4%
*Based on a 2000 Calorie diet
Directions
1) In cold bouillon, add the gelatin and soften.
2) Add into the hot bouillon and stir till dissolved.
3) Slightly cool and add in the lemon juice, chili sauce, and salt.
4) Refrigerate till slightly thick.
5) Dice the lobster meat and add in the pickles and celery.
6) Fold the lobster mixture into the gelatin mix.
7) Transfer into the mold.
8) Refrigerate for several hours till set.
SERVING
9) Unmold on a bed of lettuce leaves.
10) Garnish with mayonnaise and serve.
Chef
