Lobster Mousse

• 1/2 pound cooked lobster meat
• 3/4 cup clam broth
• 1 tablespoon unflavored gelatin
• 2 ribs celery, chopped fine
• 2 tablespoons finely chopped onion
• 1 1/2 teaspoons Dijon mustard
• 1/2 cup minced parsley
• 1/2 cup heavy cream, whipped
• 3/4 cup mayonnaise
• Salt, white pepper to taste
• Juice of one lemon
• Curly kale for decoration

1. Cut lobster into 1/2-inch pieces.
2. Sprinkle gelatin over broth.
3. Place over low heat; stir until thoroughly dissolved.Cool.
4. Whip cream.
5. Combine celery, onion, mustard, parsley, whipped cream, 1/4 cup mayonnaise, salt and pepper, lobster and cooled broth; mix thoroughly.
6. Spoon into 1-quart mold and seal tightly with plastic wrap.
7. Refrigerate until firm, at least four hours or overnight.
8. To serve, mix remaining mayonnaise with lemon juice.
9. Unmold mousse and serve on curly kale, with lemon mayonnaise poured over the top.
10. Serve with homemade Melba toast.

lobster, clam broth, unflavored gelatin, celery, onion, mustard, parsley, heavy cream, mayonnaise, salt, lemon, curly kale

Taken from cooking.nytimes.com/recipes/5772 (may not work)