Ingredients
675-900g/1½-2lbs lobster, cooked or 225g/8oz cooked lobster meat
3 tsp powdered gelatine
2 tbsp mayonnaise
juice of l lemon
freshly ground black pepper
2 egg white
strips of lemon and lime peel and lobster tail shell, to garnish

Method
1. Prepare the lobster if necessary.
2. Beat the lobster meat until smooth.
3. Mix the gelatine with 3 tbsp cold water and dissolve over a saucepan of boiling water.
4. Stir the gelatine into the lobster meat. Whisk the cream and fold into the meat with the mayonnaise, lemon juice and pepper.
5. Beat the egg whites until stiff, fold into the mousse, pour into moistened moulds and refrigerate until firm.
6. Remove mousse from moulds, garnish with lemon or lime peel and lobster tail shell.