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Title: Jellied Rock Lobster Medallions
Categories: Salad Seafood Southern
Yield: 8 Servings
| 4 | pk | Rock lobster tails; frozen (8 oz. ea pkg.) |
| 1/2 | c | Milk |
| 1/2 | pk | Gelatin, unflavored |
| 1/2 | c | Mayonnaise |
| 1 | ts | Elmon juice |
| 1 | Cucumber; thinly sliced | |
| 4 | oz | Mushroom slices; drained |
| Shredded lettuce | ||
| CREAMY WINE SAUCE | ||
| Leftover pieces of lobster meat | ||
| 1/2 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| Onion juice; few drops | ||
| Salt; to taste | ||
| Pepper; to taste | ||
| 1/4 | c | Wine, white |
Drop frozen lobster tails into boiling salted water. When water reboils, cook lobster 2 to 3 minutes. Drain immediately and drench with cold water.
Cut away underside membrane. Remove meat from shells in one piece; reserve any leftover bits of lobster to use in Creamy Wine Sauce; chill. Retain shells for later use.
Put milk in top of double boiler; sprinkle gelatin over milk, and let stand a few minutes until softened. Gradually heat milk, stirring constantly, until almost at the boiling point. Do not boil. Add mayonnaise and lemon juice; mix thoroughly until smooth and creamy. Cool.
Cut lobster meat crosswise into 1" thick slices. Dip each slice into gelatin mixture, coating thoroughly on all sides. Place a thin slice of cucumber and a slice of mushroom on top of each slice. Chill.
To serve, arrange lobster shells on platters. Place a layer of shredded lettuce in shells and top with jellied lobster slices. Serve with Creamy Wine Sauce.
Creamy Wine Sauce: Grind leftover pieces of lobster meat; add remaining ingredients and blend well. Yield: about 1-1/4 cups.
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.
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