Lobster Mousse

1/2 c. minced celery
2 c. cooked chopped lobster
1 tbsp. chopped green onion
2 tbsp. lemon juice
2 tbsp. lime juice
1 env. unflavored gelatin
1/2 c. heavy cream, whipped
1/2 c. mayonnaise
Worcestershire sauce
Salt and pepper


Combine celery, lobster and green onion. Add lemon and lime juice. Soften gelatin in 3 tablespoons cold water; place over hot water until gelatin is dissolved. Mix whipped cream and mayonnaise together and add dissolved gelatin. Add to lobster and season with Worcestershire sauce, salt and pepper. Pour into 1 quart mold. Chill until set. This mousse can be served as main course for luncheon, or unmolded and served with crackers as an hors d'oeuvre. Individual molds may be used as a first course for dinner. Serves 4-6.