Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Triangle Terrine of Lobster Platter Presentation

Name: Triangle Terrine of Lobster Platter Presentation
Cuisine: American
Ingredients: 40 fl oz (1.2 L) Lemon Mayonnaise Sauce for Seafood; 1 set Lobster head and tail décor; 1 qt (1 L) Seafood Aspic for Coating, optional; 1 Triangle Terrine of Lobster; 2 oz (60 g) Watercress; 36 Cherry tomatoes, large, hollowed and drained; 12 fl oz (360 mL) Cool Cucumber Rice Salad, see Note; ¼ oz (7 g) Minced chives

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 Triangle Terrine of Lobster
1 qt (1 L) Seafood Aspic for Coating, optional

Americas
United States
Starter
Summer
Winter

Method

Procedure

Finishing and Presentation

Unmold the terrine onto a cutting board.
Use a sharp knife to trim off the ends. Wipe the knife with a clean, damp towel between cuts. Cut the terrine into 36 perfect ½-in. (1.25-cm) slices.
If you choose to glaze the slices with aspic, place them on a rack set over a