Lobster Mousse Cape Cod

• 1 c. diced lobster meat
• 1/2 c. low-fat or skim milk
• 1 (8 oz.) pkg. cream cheese
• 2 c. diced celery
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp. Dijon mustard
• 1 green pepper, diced
• 1 can cream of tomato soup
• 2 envelopes unflavored gelatin
• salt and pepper to taste
• fresh cilantro for garnish

1. Heat soup and cream cheese until cream cheese is melted.
2. Stir in milk, lobster meat, celery, onion, garlic, green pepper, salt and pepper.
3. Soften gelatin in 1/2 cup cold water.
4. Add to mixture.
5. Pour into greased mold or shaped glass or plastic dish. Refrigerate at least 4 hours.
6. Unmold, if desired.
7. Serve on a bed of shredded romaine and arrange radishes, carrots, broccoli and cauliflower around mousse.
8. Garnish with cilantro.
9. Serves 6.

lobster, lowfat, cream cheese, celery, red onion, garlic, mustard, green pepper, cream of tomato soup, unflavored gelatin, salt, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808098 (may not work)