Lobster And Shrimp Mousse

• 1 1/2 Tbsp. unflavored gelatin
• 1/4 c. hot water
• 10 oz. can tomato soup
• 1 (10 oz.) pkg. Langostino's, drained well (available in frozen seafood section)
• 1 (10 oz.) pkg. shrimp (follow pkg. directions for cooking)
• 8 oz. cream cheese
• 1 c. mayonnaise
• 3/4 c. finely chopped celery
• 3/4 c. finely chopped onion
• 1 1/2 Tbsp. curry powder
• Tabasco to taste
• fresh dill for garnish and to taste

1. Dissolve gelatin in water.
2. Heat soup and add gelatin.
3. Stir and cool.
4. Blend cream cheese, mayonnaise, celery, onion, curry powder and 2 teaspoons dill or to taste.
5. Stir in Langostino's and shrimp.
6. Pour into 4 to 4 1/2-cup mold that has been sprayed with Pam.
7. Chill overnight.
8. Unmold and sprinkle entire top with dill and paprika.
9. Garnish with kale.
10. Can be made ahead and frozen.

unflavored gelatin, hot water, tomato soup, langostinos, shrimp, cream cheese, mayonnaise, celery, onion, curry powder, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771408 (may not work)