So why am I even posting this recipe? Well, for starters, I have nothing else better to do on a Sunday afternoon than just be on my phone all day. Just kidding(not really)!
This is what I call a really weird recipe that just didn't taste good and maybe this will be a cautionary tale for anyone that thinks any juice can be turned into gelatin, because that is simply not the case.
I just didn't bother with the commentary after trying the sauteed lobster gelatin, it just ruined my appetite. It didn't smell too great either, something akin to gasoline.
The unsauteed lobster gelatin tasted alright, especially with butter on top of it.
I used fake lobster meat in this recipe because the only real lobster I could find was some lobster tails that were $22 for two of them that maybe would've provided 2 oz. of meat after boiling them. I have an aversion to killing live lobster. I'll eat bugs but I will not kill a lobster for food. 8 oz. of fake lobster meat is less than $8 and I'm sure as the decades roll on and species go extinct, we'll be eating fake turkey at Thanksgiving too!
For some reason, the lobster juice bubbled almost immediately and the gelatin dissolved almost instantly when the time came to put it into the juice.
I didn't get my dad to try this since I was done with this recipe and I knew he'd spit it out too. When I spit something out, that means it's really bad! But if it's my dad, well, then it's funny!
Lobster Oil: www.amazon.com/Groix-Nature-Lobster-Oil-3-38/dp/B00QQUQYAI/ref=sr_1_1_a_it?ie=UTF8&qid=1531074162&sr=8-1&
Lobster Juice: www.amazon.com/Bar-Harbor-Juice-Maine-Lobster/dp/B00N447RGO/ref=sr_1_1_a_it?ie=UTF8&qid=1531074174&sr=8-1&
You will need:
For the cooking equipment:
A frying pan and spatula
A medium saucepot
2 small bowls
For the jello:
8 oz. lobster meat(real or fake)
Lobster oil(see HELPFUL LINKS)
12 oz. room temperature lobster juice(see HELPFUL LINKS)
4 oz. lobster juice that's been refrigerated overnight
1 packet of unflavored gelatin
Butter for garnish(highly recommenaded
Serve with toast
1. Divide the lobster meat into two-4 oz. portions. One of them won't be sauteed in lobster oil.
2. Pour lobster oil into a frying pan and heat the oil up by turning the stove on.
3. Put 4 oz. of lobster meat into the pan and sautee them for 15-30 seconds. Place the sauteed lobster onto a plate and put the plate in the fridge for 5-10 minutes to let the meat chill. Make the gelatin in the meantime.
4. Pour 12 oz. of lobster juice into a medium saucepot. Put the stove on medium heat.
5. Heat the juice until you see bubbles around the edges of the saucepan. DO NOT BOIL THE JUICE! Boiling destroys gelatin's ability to set, making the use of this ingredient null and void.
6. Lower the heat when you see bubbles around the edges.
7. Add the 1/2 cup of cold lobster juice.
8. Sprinkle the unflavored gelatin all around the top of the juice. Stir the gelatin into the juice until it's fully dissolved, which should be quick.
9. Pour the mixture into 2 small bowls. Place aluminum foil on top of the bowls let the jello set in the fridge for 2-3 hours.
10. Top the jello with butter and serve with toast.