Lobster Salad in Ring of Aspic

Ingredients

• 12 olives Pitted Olives
• 2 cups Aspic (clear gelatin)
• 1/2 cup Royal Custard (or cooked carrot/turnip)
• 2 tablespoons Capers
• 2 pounds Lobster meat
• 2 tablespoons French dressing
• 1 head Lettuce leaves
• 4 slices Bread
• 2 tablespoons Butter
• 2 tablespoons Caviare
• 1/2 teaspoon Lemon juice

Instructions

1. 1Place a ring mold in a bowl of ice water to chill. Arrange pitted olives or pim-olas, spaced about an inch apart, in the bottom of the mold.
2. 2Cut figures from slices of royal custard, cooked carrot, or turnip. Dip these figures into liquid aspic and place them on the sides of the mold, allowing them to adhere. Dip large capers in aspic and use them to decorate the mold. Fill the mold with aspic and set aside to allow it to become fixed (set).
3. 3Cut the meat from two 2-pound lobsters into small cubes. Season the lobster meat with French dressing.
4. 4When ready to serve, dip the mold in hot water briefly and invert it onto a serving dish. Fill the open space in the aspic with the lobster salad. Garnish the top with the feelers and delicate lettuce leaves, and arrange a wreath of lettuce leaves around the aspic. Stamp out rounds of bread, then use the same cutter to form crescents. Spread the crescents delicately with butter, and then with caviare seasoned with a few drops of lemon juice. Dispose of the crescents symmetrically on the lettuce.