Lobster Mousse

Lobster Mousse

Serves 4


  • 230g / ½ lb cooked lobster meat
  • 3 tsp powdered gelatine
  • 300ml/½ pt whipping cream
  • 2 tbsp mayonnaise
  • Juice of 1 lemon
  • Black pepper
  • 2 egg whites
  • Strips of lemon and lime peel


  1. Chop the lobster meat very finely.
  2. Mix the gelatine with 3 tbsp cold water and dissolve over a saucepan of boiling water.
  3. Stir the gelatine into the lobster meat. Whisk the cream and fold into the meat with the mayonnaise, lemon juice and pepper.
  4. Beat the egg whites until stiff, fold into the mousse, pour into moistened moulds, and refrigerate until firm.
  5. Remove mousse from moulds; garnish with lemon or lime peel.
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