Yesterday I talked about the dinner menu we enjoyed on New Years Eve. Today I want to share the recipes for the Lobster Mousse and the Crab Bisque. Both turned out well tho I believe I would modify the sauce for the Lobster Mousse by using less lemon juice. To my taste it overwhelmed the delicate flavor of the lobster. George thought it was just fine.
Lobster Mousse with Lemon Sauce yields two cups of mousse
For the Mousse:
- 1/4 lb cooked lobster meat – if your market sells 4 oz tails you will need two. The shell takes up some of the weight
- 3/8 cup clam juice
- 1/2 tbl unflavored gelatin
- 1 rib of celery, chopped fine
- 1 tbl finely chopped onion
- 3/4 tsp Dijon mustard
- 1/4 cup minced parsley
- 1/4 cup heavy cream, whipped
- 1/8 cup mayonnaise
- salt and white pepper to taste
For the Lemon Sauce:
- 1/4 cup mayonnaise
- juice of 1/2 a lemon
- Flat greens such as spinach or spring lettuce
Cut the cooked lobster into 1/2 inch pieces.
Place the clam broth in a small sauce pan and sprinkle the gelatin over the broth. Place of low heat and stir until gelatin is thoroughly dissolved. Set aside to cool.
Whip the cream.
Combine the celery, onion mustard , parsley, whipped cream, mayonnaise, salt and pepper, lobster and cooled broth. Mix thoroughly and spoon into a 1/2 quart mold. I used two ramekins that held about 1/2 cup of the mixture. The rest went into a larger ramekin to be enjoyed the next day. Tightly seal the containers with plastic wrap and refrigerate until firm – at least four hours (I made mine the day before so I was certain they would set by dinner.)
To make the sauce mix the mayonnaise and lemon juice together and refrigerate until ready to use.
To assemble – place the greens on the plate, unmold the mousse and place on the greens. Pour some of the sauce over the mousse and garnish with the caviar. Add crackers to the plate and serve. Serve additional sauce on the side.
Crab Bisque Makes three servings
- 1/2 cup onion, minced
- 1/2 cup carrot, minced
- 1 (10.5 oz) can chicken broth
- 2 tbl flour
- 3 tbl butter – divided
- 1/2 cup heavy cream
- 1/4 cup sherry – please don’t use cooking sherry. Crab is too expensive to be ruined by bad sherry
- 1/2 tbl lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- 4 oz lump crabmeat
- salt to taste
- fresh chives, minced for garnish
Saute the onion and carrot in 1 tbl of butter until soft. Set aside.
In a saucepan (2 qt or larger,) melt 2 tbl of butter and add the flour, whisking constantly over medium heat, about 5 minutes. You are making a light brown roux – do not let the mixture burn!
When the roux is light brown and has a nutty odor, slowly add the chicken broth whisking constantly to prevent lumps from forming. Add the cooked onion and carrot mixture, cover and simmer for 30 minutes. Note: I made the soup in advance up to this point and let it cool. I finished the soup right before I was ready to serve this course.
Add the cream, sherry, lemon Juice, Worcestershire sauce, cayenne pepper and crab. Salt to taste. Bring to a simmer and simmer for 5 to 10 minutes.
The three other courses consisted of a scallop salad, Salmon en Croute and Chocolate mousse. As I was reviewing my New Years Eve menus from past years I discovered the we had Salmon en Croute last year as well. Hey, if it works…. This year we had a different sauce which I liked better. The sauce was a mixture of dill, heavy cream, sour cream, flour, salt and pepper.
There is no picture of the Chocolate Mousse. We were too full so we saved it for New Years Day!