Homard En Gelée

Lobster in Gelatin

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (-pound) lobster, cooked
  • 3 pounds cooked shrimp


  1. Cook lobster and shelled shrimp. (Or buy them ready cooked, but what you cook will be better.) Cool and refrigerate.
  2. Make gelée and chill ready to use. Mix Seafood Mayonnaise. Cut truffles into fancy desig