Lobster Mousse

Ingredients for the lobster mousse

230g / ½ lb cooked lobster meat

3 tsp powdered gelatine

300ml/½ pt whipping cream

2 tbsp mayonnaise

Juice of 1 lemon

Black pepper

2 egg whites

Strips of lemon and lime peel and lobster tail shell to garnish

Method

1 Prepare the lobster if necessary.

2 Beat the meat until smooth (a food processor may be used).

3 Mix the gelatine with 3 tbsp cold water and dissolve over a saucepan of boiling water.

4 Stir the gelatine into the lobster meat. Whisk the cream and fold into the meat with the mayonnaise, lemon juice and pepper.

5 Beat the egg whites until stiff, fold into the mixture, pour into moistened moulds, and refrigerate until firm.

6 Remove from moulds; garnish with lemon or lime peel and lobster tail shell.

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