Lobster Aspic Parisian (Salads Cookbook, Favorite Recipes Press, 1969)

Lobster Aspic Parisian
(Salads Cookbook, Favorite Recipes Press, 1969)

3 envelopes unflavored gelatin
1 1/3 cups cold water
2 cans bouillon, heated
2 tbsp lemon juice
2 tsp Worcestershire Sauce
1 1/2 lb. lobster, cooked
1 1/2 cups cooked peas
1 cup diced cooked carrots
1 1/2 cups diced cooked potatoes
2 tsp salt
2/3 cup mayonnaise

Soften gelatin in water, dissolve in bouillon. Add lemon juice and Worcestershire Sauce; chill until thick. Pour 1 cup gelatin mixture into 4 cup mold. Arrange pieces of lobster, red side down, in gelatin mixture. Chill until almost set.

Dice remaining lobster, add peas, carrots, potatoes, salt and mayonnaise. Add to remaining gelatin mixture. Carefully pour over firm gelatin, chill until firm. Unmold onto lettuce, garnish with wedges of tomato, hard cooked eggs, ripe olives and lemon slices if desired.

Yield: 8-10 servings.