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Lobster Mousse on Easy Edible Spoons Recipe

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This recipe for Lobster Mousse on Easy Edible Spoons is from Running Out Of Thyme, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
o ¾ cup coarsely chopped cooked lobster meat (3 to 4 ounces)
o 1⅓ cup whipped cream cheese
o 4 tablespoons cold butter, cut in small chunks
o 2 teaspoons lemon juice
o 2 teaspoons grated lemon zest
o ½ teaspoon liquid hot pepper sauce
o 3 tablespoons snipped chives
o Salt
o Asparagus tips (blanched)
Directions:
Directions:
• Pulse lobster meat in a food processor until finely chopped and remove to a bowl; do not wash the processor.
• Combine cream cheese, butter, lemon zest, lemon juice, hot pepper sauce, and chives in the processor and pulse until well blended. Add lobster; pulse until quite smooth, and season with salt to taste.
• Transfer to a ziplock bag, and refrigerate for at least 4 hours to allow flavors to blend. (Can be made up to 2 days ahead.)
• Remove from the refrigerator about 2 hours before serving.
• Cut one corner of the bag and use as a piping bag to pipe the mixture onto the crackers. Edible spoons can be purchased online at 4hourbodygirl.com/edible-spoon-crackers/. You can also use the crackers of your choice or sliced baguette.
• Garnish with asparagus tips.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This recipe is based on one from 4HourBodyGirl.com that we found while we were searching for a lobster mousse recipe to match a “Crowns of Victory” dish served at the JFK White House dinner for Nobel Laureates from North America. The White house chef, Rene Verdon, used lobster pieces for the points of the crown but we went with the more traditional asparagus for our reproduction of the dinner. The edible spoons are expensive but add a formality to the presentation.

 

 

 

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