Lobster Terrine
🛒Ingredients (Grocery List)
8 ounces Rock Shrimp, peeled and deveined
1 large Egg White
2 tsp freshly squeezed Lemon Juice
1 tsp Dijon Mustard
Kosher Salt and ground white Pepper to taste
3/4 cup Heavy Cream
1-pound cooked Lobster Meat (preferably claw and knuckle meat) cut into1-inch chunks
2 tbsp Lobster Roe, dried and crumbled, optional
2 tbsp chopped fresh Chives
2 tbsp coarsely chopped fresh Dill
Salt and Pepper
🍴Serves: 6 to 8
⏰Prep Time: 20 min
⏱️Cook Time: 45 min
🥣Instructions
1. Prepare a water bath in a 300 degrees oven
2. Combine the Shrimp, Egg White, Lemon Juice, Mustard, and Salt and Pepper in the chilled bowl of a food processor with a chilled blade and pulse until smooth.
3. With the machine running, add the Cream in a thin stream until all the Cream has been incorporated. Remove the mousseline from the bowl and pass it through a fine-mesh sieve into a metal bowl set in an ice bath.
4. Fold the Lobster, Roe (if using), Chives, and Dill into mousseline.
5. Line a 1-quart terrine mold with plastic wrap and fill it with the pâté, packing it down to remove any air pockets. Fold the plastic wrap over the top.
6. Cover with a lid or aluminum foil and cook in the water bath to an internal temperature of 135 degrees, 30 to 45 minutes. Remove the terrine from the water bath. When it’s cool enough to handle, put a weight on top of the terrine and refrigerate until thoroughly chilled. Unmold, slice and serve.
💡Tips
If possible, buy female Lobsters and, after poaching, remove the bright roe, sometimes called coral. Place it on a parchment-lined rimmed baking sheet and bake in a 350 degrees oven until dry. 10 or 15 minutes. When it’s cool, crumble it into small chunks.
