Lobster Mousse

By: Other seafood may be substituted for the lobster. Salmon, shrimp, crab, or scallops may be used.
By: Other seafood may be substituted for the lobster. Salmon, shrimp, crab, or scallops may be used.

Ingredients

  • 4 ounces cooked lobster meat
  • 2 tbsp. heavy cream
  • Kosher salt and freshly ground pepper
  • 1 tbsp. lemon juice
  • 1 tbsp. prepared horseradish
  • 8 ounces cream cheese, room temperature
  • Fresh Dill for garnish

Directions

  1. Put the lobster into the bowl of a food processor and chop until very fine.

  2. With the machine still running, add the cream in a steady stream. Add the salt and pepper, lemon juice, and horseradish.

  3. Transfer the mixture to a bowl and add the cream cheese. Blend until well combined and smooth. Refrigerate until ready to use.

  4. Using a pastry bag fitted with a large tip pipe the mousse onto the silver spoons. Garnish with dill and serve.

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