A friend asked me to find this receipt, so I asked in vain all the cooks I knew. Then a certain
Cook the lobster and prawns. When cooled and shelled, dice the flesh of both. Dip the tomatoes into boiling water for half a minute, then skin and deseed them. Dice the flesh and add to the lobster and prawns. Remove the whites from
Dissolve the aspic in a little boiling white wine or water, but do not let it actually boil. Stir into the mayonnaise mixture, making sure it is evenly distributed. Pour into a rinsed mould, or a pretty glass dish if you don’t want to unmould. Chill well until set.
Unmould or not, and serve as a first course with brown bread and butter or fingers of mustard and cress sandwiches.
© 1996 Jennifer Paterson. All rights reserved.