Lobster and Mushroom Mousse

Lobster and Mushroom Mousse is a delectable cold dish to serve as part of a buffet supper, or an impressive first course.

It should be served with a cucumber salad and thinly sliced brown bread and butter. It is important to use the best and smallest button mushrooms, as they look more attractive when the mousse is turned out.

1 oz. butter

8 oz. small button mushrooms, wiped clean and stalks removed

15 fl. oz. single cream

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper

4 egg yolks

1 lb. cooked lobster meat, finely minced

1 tablespoon lemon juice

4 egg whites lemons, cut into wedges 4 parsley sprigs

Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).

With tablespoon of the butter, generously grease a 2-g-pint souffle dish and set it aside.

In a small frying-pan melt the remaining butter over low heat. When the foam subsides, add the mushrooms and fry them, stirring occasionally, for 4 to 5 minutes, or until they are cooked but not brown. Remove the pan from the heat. Strain off and discard the cooking liquid. Lay the mushrooms, rounded sides down, in the souffle dish to make an attractive pattern. Set the dish aside.

In a medium-sized saucepan, combine the cream, salt, pepper and cayenne. Using a wire whisk or rotary beater, whisk in the egg yolks.

Set the pan over low heat and cook the sauce, stirring constantly, for 6 to 8 minutes, or until it is thick and smooth. be very careful not to let the sauce come to the boil.

Remove the pan from the heat. Stir in the lobster meat and lemon juice. Com-bine the mixture thoroughly and set it aside.

In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. With a metal spoon, fold the egg whites into the cream and lobster mixture. Spoon the Lobster Salad is a glorious mixture of fish, fruit, vegetables and rice. mixture into the souffle dish, being careful not to move the mushrooms.

Place the dish in a roasting pan half filled with hot water. Place the pan in the centre of the oven and bake for 30 to 40 minutes, or until the mousse feels firm when pressed lightly with a finger. Re-move the dish from the oven and set it aside to cool.

When the mousse is cool, cover the top with plastic wrap and place it in the refrigerator for 4 to 6 hours, or until it is thoroughly chilled and set.

Remove the dish from the refrigerator. Run a sharp knife around the edge of the dish to loosen the sides. Hold a serving plate, inverted, over the top of the mould and reverse the two, giving the dish a gentle shake. The mousse should slide out easily.

Garnish the dish with lemon wedges and parsley and serve.

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