Lobster Asparagus Mousse

Savory mousse made with onion, asparagus, lobster, and cream cheese makes a fabulous appetizer served with crackers and brown bread. Prep Time: 20 minutes Cook Time: 10 minutes

Lobster Asparagus Mousse

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tsp butter

  • ½

    cup chopped onion

  • 1-½

    cups canned asparagus

  • ¼

    cup liquid reserved

  • 2

    envelopes unflavored gelatin

  • 12

    oz canned lobster chunks

  • 1

    can condensed cream asparagus soup

  • 24

    oz cream cheese

  • 1

    cup mayonnaise

  • ½

    tsp salt

  • Fresh parsley sprigs

  • thin cucumber slices

  • halved Spanish olives for garnish

  • Crisp crackers

  • thinly sliced brown bread


Melt the butter in a small skillet and saute the onion over low heat until soft. Place the sauteed onion, canned asparagus, 1/4 cup of the asparagus liquid, the gelatin, and lobster in a blender or food processor and puree. In a large pot, heat the soup and cream cheese together over low heat, stirring until smooth. Add the pureed ingredients, mayonnaise, and salt to the soup mixture and cook over low heat until heated through but not hot. Pour into an oiled 2-quart mold and chill until set. Unmold onto a chilled platter, garnish with parsley sprigs, cucumber, and olives, and serve with crackers and brown bread.


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