Creamy Lobster Mousse in Crispy Potato Nests

Potato nests, made with shredded hash brown potatoes and baked in tiny muffin pans, are filled with a chilled mixture of cooked and pureed lobster, sour cream, horseradish and unflavored gelatin.

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Ingredients:

• Lobster Mousse:
• 3/4 teaspoon unflavored gelatin
• 1 Tablespoon cold water
• 3/4 cup sour cream, divided use
• 3 ounces cooked lobster meat, shelled and coarsely chopped
• 2 teaspoons prepared white horseradish, drained (or to taste)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 teaspoons fresh tarragon, finely chopped
• Potato Nests:
• 3 cups shredded hash brown potatoes (thawed, if frozen), finely chopped
• 1 large egg, lightly beaten
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste
• 2 teaspoons fresh tarragon, finely chopped
• Small tarragon leaves, for garnish (optional)

Method

In a small saucepan sprinkle the gelatin over the water and let it stand for 1 minute. Heat the mixture, over a low temperature, until the gelatin is dissolved. Add 1/4 cup of the sour cream and cook the mixture, whisking constantly, until the mixture is smooth, about 3 - 4 minutes. Transfer mixture to a blender or food processor. Add the lobster, remaining sour cream, horseradish, 1/2 teaspoon salt, 1/4 teaspoon pepper and the 2 teaspoons of chopped tarragon. Puree until smooth and creamy. Pour the mixture into a small bowl, cover and refrigerate at least 1 hour. Preheat oven to 375F. Spray each cup of (2) 12-cup or (1) 24-cup miniature pan(s) with nonstick cooking spray. Set aside. In a medium bowl combine potatoes, egg, 1/4 teaspoon salt, 1/8 teaspoon pepper and 2 teaspoons chopped tarragon. Stir until well blended. Spoon 1 scant Tablespoon of the potato mixture into the bottom of each prepared muffin cup. Press the mixture onto the bottom and up sides of each muffin cup. Bake until potato nests are set and light brown, about 20-25 minutes. Remove pan(s) from oven and allow potato nests to cool, in pan for 5 minutes. Run a sharp knife around the edges of each nest to loosen. Remove, transfer to a rack and cool completely. At serving time fill each potato nest with lobster mousse. If desired, garnish each nest with a small tarragon leave. Serve immediately

Notes: Although the potato nests can be filled with almost anything, the lobster mousse adds that special holiday flare.

Number of servings: Makes 24 appetizers

Submitted By: cybercook
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