Potted Lobster Mousse

By: Brooke Dojny

Share This:

4-6 servings


3/4 cup coarsely chopped cooked lobster meat (3 to 4 ounces – see note)
1/3 cup whipped cream cheese
4 tablespoons cold butter, cut in small chunks
2 teaspoons lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon liquid hot pepper sauce
3 tablespoons snipped chives
1 tablespoon melted butter
Chive spears


Pulse lobster meat in a food processor until finely chopped and remove to a bowl; do not wash the processor.

Combine cream cheese, butter, lemon zest, lemon juice and hot pepper sauce in the processor and pulse until well blended. Add lobster; pulse until quite smooth. Transfer to a bowl, stir in the chives, and season with salt to taste.

Scrape into a ramekin and pour a thin layer of melted butter over to seal.

Refrigerate for at least 4 hours to allow flavors to blend. (Can be made up to 2 days ahead.)

Remove from the refrigerator about 2 hours before serving. Garnish with chive spears, and spread onto crackers to serve.

Note: Cook one 1 1/4-pound lobster and remove the meat or buy picked-out meat.