The Dead Celebrity Cookbook by Frank DeCaro

Author:Frank DeCaro [DeCaro, Frank]
Language: eng
Format: epub
ISBN: 978-0-7573-9164-4
Publisher: Health Communications, Inc.
Published: 2011-02-28T16:00:00+00:00

Agnes Moorehead’s Lobster Mousse

Serves 8

1 pound fresh lobster meat

Few drops fresh lemon juice

Salt, to taste

White pepper, to taste

Pinch of nutmeg

¾ cup heavy cream

2 tablespoons dry sherry

3 egg whites

Butter (to grease mold)

12 peeled shrimp

Handful parsley sprigs

Lemon wedges

Put lobster meat in a food processor and process until smooth. Sprinkle lightly with lemon juice. Place in a bowl and season to taste with salt, white pepper, and nutmeg. Gradually beat in cream and sherry with wire whisk. In a separate bowl, beat egg whites until stiff but not dry. Gently fold in egg whites to lobster mixture. Butter a large deep mold. Turn lobster mixture into mold and place in a pan filled with hot water. Garnish with whole peeled shrimp. Bake in a preheated 350° oven for 20 minutes or until firm. Let cool a few moments before turning out on to a large heated platter. Garnish with parsley and lemon wedges.

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