Jellied Lobster and Leek Terrine



🛒Ingredients (Grocery List)


  • 2 live Lobsters (about 1 1/2 pounds each)

  • 1 1/2 cup Clarified Fish Stock

  • 1/4 cup cold Water

  • 1 tbsp powdered Gelatin

  • Kosher Salt to taste

  • 9 ounces Leeks, whites and pale green parts only, cut into 1/4 inch /pieces

  • 2 tbsp fresh Chervil leaves

🍴Serves: 6

⏰Prep Time: 40 min

⏱️Cook Time: 65 min


🥣Instructions

1. Preheat the oven to 350 degrees.

2. Bring a large pot of water to a boil and cook the Lobsters for 7 minutes. Remove them from the water and allow to cool to room temperature.

3. Remove the meat from the shells, saving any roe if the Lobsters are female. Chill the meat in the refrigerator. Discard the lungs, but reserve everything else.

4. Spread out the shells and legs and other non-meaty parts in a large roasting pan and roast until lightly browned, about 20 minutes.

5. Meanwhile, poach the roe, if any, until bright red, about a minute. Set aside.

6. Pour the clarified stock into a saucepan and add the roasted shells and legs. Simmer for 30 minutes. Then strain; discard the shells and legs. Return the stock to the pan.

7. Pour the cold water into a small cup and sprinkle the Gelatin over it. Let it sit for 3 to 4 minutes to absorb the water without forming clumps. Add the Gelatin mixture to the stock and gently warm to dissolve the Gelatin. Remove from the heat and allow the aspic to cool to room temperature.

8. Bring a pot of salted water to a boil and prepare an ice bath. Blanch the Leeks until they are completely tender, a minute or so. Remove them with a skimmer and plunge them into the ice bath.

9. Cut the Lobster meat into 1/2-inch dice. Combine the meat in a bowl with the Leeks and Chervil. Add 1/2 cup of the Aspic and toss to evenly distribute the ingredients.

10. Line a 1-quart terrine mold with plastic wrap and fill it with the Lobster mixture. Add enough of the remaining Aspic, about 1 cup, so that when it’s lightly pressed, the Aspic rises to the height of the Lobster mixture.

11. Fold the plastic wrap over the top and refrigerate until thoroughly chilled. Unmold, slice and serve.