Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Triangle Terrine of Lobster

Name: Triangle Terrine of Lobster
Yield: 1 19 x 3 x 3 x 3½-in. (48 x 8 x 8 x 9-cm) triangle form, about 3 lb (1.5 kg)
Cuisine: American
Ingredients: white pepper; fine salt; heavy cream; egg whites; large savoy cabbage leaves; granular gelatin; minced chives; egg whites; dry-packed sea scallops; white fleshed fish; live coldwater lobsters; white wine; minced shallots

Preparation info

1
19 x 3 x 3 x 3½ in . (48 x 8 x 8 x 9-cm) triangle form

Difficulty
Medium

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Live coldwater lobsters, preferably female,

Americas
United States
Starter
Summer
Winter

Method

Procedure

Preparation

Steam 2 of the lobsters for 25 minutes, or until just cooked through.
Bury the lobsters in ice and chill until cold.
Extract the meat from the remaining raw lobster:
1. Place a cutting board inside a full sheet tray and place the remaining live lobster on it