Recipes by Agnes Moorehead: Lobster Mousse; Lobster with Sherry Sauce

Agnes Moorehead's Lobster Mousse

1 lb. fresh lobster meat
A few drops fresh lemon juice
Salt and white pepper to taste
Pinch of nutmeg
3/4 cup heavy cream
2 tbsps. sherry
3 egg whites
Shrimp or truffles to garnish
Parsley sprigs and lemon wedges

1. Chop lobster meat finely. Put through fine blade of chopper; then pound in a mortar until smooth. Sprinkle lightly with a few drops lemon juice; place in sieve to strain off lemon juice.

2. Season to taste with salt, white pepper and nutmeg. Gradually beat in cream and sherry with wire whisk. Beat egg whites until stiff but not dry; gently fold in egg whites.

3. Butter a large mold. Turn lobster mixture into mold; place in pan filled with hot water. Garnish with whole shrimp or bits of truffle. Bake in preheated 350 degrees F. oven 20 minutes (or until firm). Or poach over hot water 35 minutes. Wait a few minutes before turning out on large platter. Garnish with parsley and lemon wedges. Serves 4 to 6.

Thoughts: Agnes Moorehead's elegant mousse can be served with a variety of sauces: lobster, hollandaise or sherry-flavored bechamel sauce.

Agnes Moorehead's Lobster with Sherry Sauce

One live lobster, weighing one pound
Large kettle
Boiling water (enough to entirely cover the lobster--at least 2 quarts)
Allow handful of rock salt for amount of water used

1. Be certain lobster is lively and dark mottled green. Have kettle ready. Add water and rock salt, bring to a brisk boil. Drop in lobster, bring to boiling point. Cover, simmer about 15 minutes. Lift lobster from the broth.

2. To shell and remove meat, place lobster on its back. Break off large claws and four smaller pairs. Separate tail from body and holding tail in one hand, split lengthwise in under shell with sharp knife. Remove tail meat. Discard black vein that runs entire length of body. Split body, remove meat where legs are attached. Edible parts include the green part and coral. Discard all other parts.

3. Break open large claws with mallet or nutcracker to remove meat. Reserve small claws for garnishing.

For the sauce:

Sweet butter (clarify by heating slowly until butter foams. Skim off clarified butter; reserve milky residue for cooking)
Dry sherry
Fresh lemon juice (or tarragon vinegar)
Lemon wedges and parsley for garnishing

1. Heat clarified butter slowly. Add sherry, lemon juice (or tarragon vinegar) to taste. Serve hot as dip for cooked lobster above or place lobster meat in shallow ramekin, spoon sherry sauce lightly over lobster, place in moderate (350 degrees F. oven) a few minutes to serve as luncheon or dinner[offering with wedges of fresh lemon and parsley for garnishing. Serves 1.

Thoughts: Lobster with Sherry Sauce was served to Agnes Moorehead at a spook-inspired dinner at the Hawthorne Motor Hotel in Salem, Massachusetts for when witches get together.