Lobster Mousse

Directions

1. 1
   Cut lobster into 1/2-inch pieces.
2. 2
   Sprinkle gelatin over broth.
3. 3
   Place over low heat; stir until thoroughly dissolved.Cool.
4. 4
   Whip cream.
5. 5
   Combine celery, onion, mustard, parsley, whipped cream, 1/4 cup mayonnaise, salt and pepper, lobster and cooled broth; mix thoroughly.
6. 6
   Spoon into 1-quart mold and seal tightly with plastic wrap.
7. 7
   Refrigerate until firm, at least four hours or overnight.
8. 8
   To serve, mix remaining mayonnaise with lemon juice.
9. 9
   Unmold mousse and serve on curly kale, with lemon mayonnaise poured over the top.
10. 10
    Serve with homemade Melba toast.