Mousse of Lobster (Mousse de Homard) a la Godfrey

Ingredients

• a 2-pound lobster
• [This meat from a 2-pound lobster ought to amount to about a cup of ground lobster.]
• four tablespoons of dissolved Cox’s gelatine
• three spoons sherry
• cayenne pepper, and salt to taste
• half cup of whipped cream
• three tablespoons of dissolved Cox’s gelatine
• a little speck of salt

Method

1. 1

   Cook a 2-pound lobster in boiling water with some salt for about eighteen minutes; leave in the juice until cold.

2. 2

   Break and remove all the meat.

3. 3

   Put meat through a machine two or three times.

4. 4

   Add four tablespoons of dissolved Cox’s gelatine, color with red and orange coloring, add three spoons sherry, cayenne pepper, and salt to taste.

5. 5

   Stir in half a cup of whipped cream carefully.

6. 6

   Fill charlotte moulds decorated with truffles and lined with whipped cream.

7. 7

   Fill each mould and put two moulds together, leaving them on ice until ready to serve.

8. 8

   When serving, turn out on a green spinach mayonnaise foundation, pour aurorian sauce in the center, and decorate with lobster claws.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 164. The excerpt below is the record exactly as published.

ousse of Lobster ( Mousse de Homard) a la Godfrey Cook a 2-pound lobster in boiling water with some salt for about eighteen minutes; leave in the juice until cold. When cold, break; remove all the meat (carefully, so as not to break the head shell if it is wanted for garnishing) also the small claws. Put meat through machine two or three times. [This meat from a 2-pound lobster ought to amount to about a cup of ground lobster.] Put to the cup of ground lobster four tablespoons of dissolved Cox’s gelatine; color with the red and orange coloring the shade of a lobster; three spoons sherry, cayenne pepper, and salt to taste. Stir; last add half cup of whipped cream, carefully, taking care that it does not curl. Fill little charlotte moulds — that have been glazed and decorated with truffles, branches or daisies — and glazed again — and lined with whipped cream. To the one cup of whipped cream have three tablespoons of dissolved Cox’s gelatine and a little speck of salt

Cook this with the app: pantry check, scaling, and the assistant.