Saute of Lobster in Wine and Cream

Ingredients

* 1-1/2 tbsp unflavored gelatin
* 2 cups Great Good Chicken Broth
* 1/2 cup thinly sliced cucumber
* 1 cup cooked lobster meat, cut into chunks, chilled
* 1 cup cooked shrimp, halved if large, chilled
* 1/2 cup finely diced celery
* 1 tbsp horseradish
* 1 tbsp fresh lemon juice
* 1/2 tsp grated onion
* 1/2 tsp dry mustard
* Salt and freshly ground pepper
* 4 cups washed and stemmed watercress



Cooking Instructions

1. Lightly spray or wipe a 6-cup ring mold with canola or vegetable oil and place in the refrigerator.

2. In a small bowl, sprinkle the gelatin over 1/4 cup of the chicken broth and set aside to soften for 5 minutes.

3. In a medium saucepan over medium heat, bring the remaining chicken broth to a boil. Turn the heat off and add the softened gelatin, stirring constantly until the gelatin has completely dissolved. Transfer the mixture to a large bowl and refrigerate until it becomes syrupy.

4. Spoon 3 to 4 tablespoons of the thickened chicken broth into the mold. Place the cucumber slices around the bottom, overlapping slightly; reserve any remaining slices. Refrigerate the mold until the gelatin is set.

5. Meanwhile, fold the lobster, shrimp, celery, horseradish, lemon juice, onion, dry mustard, salt and pepper into the remaining gelatin mixture. Taste and correct seasonings carefully. Pour the mixture into the mold, taking care not to disturb the cucumber slices. If there are any cucumber slices left, place them around the top. Refrigerate the mold until firm. When ready to serve, make a bed of watercress on a large serving dish. Dip the mold into hot water for a few seconds, then invert onto the watercress. Great with dressing.

Try our source for cooked maine lobster or live lobster