Aspic de Homard

Lobster in Mold

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Cook lobster. Hard-cook 4 eggs. Remove claw and tail meat. Cut tail into ⅛-inch slices. Make gelée. Pour about ¼ inch of gelée into a 2- or 3-c