Our
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Recipes
Lobster Pate
8 oz. lobster meat, cooked
1 cup tomato juice
4 green onions, chopped
little bit if thyme (dried)
little bit of oregano (dried)
little bit of fresh parsley chopped
1 cup sour cream
2 pkg. unflavoured gelatin
Method:
- Chop lobster meat in blender or food processor until it is in small chunks.
- Place lobster meat in large bowl, add seasonings, onions, sour cream and
blend.
- Dissolve gelatin in a bit of the tomato juice, bring rest of juice to a
boil and mix gelatin with rest of hot tomato juice.
- Pour hot juice over lobster mixture and blend well, by hand.
- Pour all of the mixture into either a pretty bowl, or, like i do, into my
copper lobster mold. Refrigerate until gelatin has set, probably 4 to 6 hours
or overnight.
- To serve, line large platter with some greens, unmold pate on top. surround
pate with assorted crackers or with cruditees. This is a very large appy,
can be made even a couple of days ahead, and lobster could be exchanged with
shrimp, or salmon. if the party is going to be a few hours, such as the TDBAB
open house, I pour into two or three smaller bowls/molds, so that I can bring
out a fresh looking one partway through the evening.
- Very easy to make, keeps well, and people generally love it.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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