INGREDIENTS:
(6 servings)
¾ pound cooked
Maine Lobster meat
¾ cup finely chopped celery
2 Tablespoons (2 packets) unflavored gelatin
½ cup cold water
¾ cup mayonnaise
½ teaspoon dry mustard
1 Tablespoon lemon juice
¾ cup heavy cream, whipped
1 egg
1 teaspoon salt
Dash of white pepper
Pinch of sugar
1 Tablespoon of lemon juice
1 cup sour cream
1 Tablespoon fresh dill, finely chopped
DIRECTIONS:
Cut the Maine Lobster meat into small cubes. Finely chop celery. Soak gelatin in ½ cup of cold water for 5 minutes.
Put mayonnaise in a large bowl and blend in dry mustard and lemon juice. Add the Maine Lobster and celery.
Whip the cream. Set the bowl of gelatin in a skillet of simmering water and stir until it is dissolved. Blend it into the whipped cream, add to the Maine Lobster, season lightly with salt and stir until all is well blended.
Brush a 1-quart mold with oil and fill evenly with the Maine Lobster mixture. Cover with waxed paper and chill in the refrigerator for at least 2 hours. To serve, unmold on a large platter. Serve with dill sauce.
Dill Sauce: Beat egg until light and fluffy. Beat in salt, white pepper, and sugar until well combined. Beat in lemon juice and sour cream. Stir in dill. Chill until ready to serve.
NUTRITIONAL:
Per serving:
calories 396.5
carbohydrate 8.6 g
cholesterol 107 mg
fat 11 g
protein 13.5 g
sodium 476 mg
dietary fiber 0.3 g
calcium 76 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
