CHILLED TOMATO AND DILL MOUSSE WITH LOBSTER

This delicate, subtle tomato mousse was often served at state banquets. It became a favorite of Princess Diana’s, but she wasn’t keen on the sour cream, heavy cream, and mayonnaise that make it so rich. So I devised a fat-free version of the same dish for her. The princess would have the mousse along with poached lobster. Her guests would receive the full-fat version and everyone was happy. (The recipe for the fat-free version appears on page 213.)

½ teaspoon vegetable oil

1 pound ripe tomatoes, chopped

3 tablespoons finely minced onion

½ cup mayonnaise

½ cup sour cream

¼ cup heavy cream

1 tablespoon tomato paste

Salt and freshly ground pepper

1 small bunch fresh dill, finely chopped

1½ packets unflavored gelatin

1 lemon, halved

6 (7-ounce) lobster tails, steamed and split down the center

¼ cup extra-virgin olive oil

1 bunch fresh chives, chopped

3 bunches watercress, washed and stems removed

1. Lightly brush six small ramekins with the vegetable oil and set aside.

2. In a food processor, puree the tomatoes with the chopped onion. Strain the pulp into a bowl, pressing on the tomatoes to push as much as possible through the sieve into the bowl. In a separate bowl, combine the mayonnaise, sour cream, heavy cream, and tomato paste. Fold into the tomato/onion puree. Add a pinch of salt and pepper and the finely chopped dill. Stir to combine.

3. Place the gelatin into a small saucepan, and moisten it with the juice of ½ of the lemon. If the lemon doesn’t have a lot of juice, you may need to add up to a tablespoon of water. Reserve the remaining ½ lemon for the lobster vinaigrette. Melt the gelatin over a very low heat until it dissolves. Let it cool a moment, and then pour the gelatin into the tomato mousse, mixing as you pour. Taste for salt and pepper.

4. Pour the finished mixture into the ramekins and refrigerate for at least 1 hour. Just before serving, run a small knife around the edge of the mold, dip the ramekin into a bowl of hot water to soften the gelatin, and turn out the mousse onto a plate.

5. Toss the split lobster tails with the olive oil, remaining lemon juice, salt, pepper, and chopped chives. Nestle the lobster on a bed of watercress right next to the tomato mousse.

MAKES 6 SERVINGS