COLD LOBSTER TERRINE
with Caviars and Citrus on a Champagne Yogurt Dressing
To many of the locals, late summer in Key West is, strangely enough, the most peaceful and beautiful time of the year. We take some survivors' satisfaction when the town quiets down and becomes the picturesque, almost funky fishing town it was in the earlier part of the century. The water flattens out and the sun's heat comes on. Folks don't walk as much as drift or glide down the streets. To be in a hurry is to court disaster. Many people speak of "mananaism"-if they want to see it in real (in)action, they should come down here in late August. The cats and dogs sleep in the streets-right next to each other!
A cooling dish like this was created for these tropical evenings. It is light, refreshing, and the slight saltiness of the caviar is a welcome guest. Note that you must make the terrine far enough in advance so it can chill at least 4 hours.
Serves 8 to 12
3 tablespoons olive oil 1 tablespoon finely chopped thyme leaves
5 tablespoons butter, 2 tablespoons 12 basil leaves, finely chopped
softened 12 whole black peppercorns, bruised
1 onion, diced 2 tablespoons brandy
3 stalks celery, cleaned and diced 3 cups heavy cream
1 carrot, peeled and diced PA pounds lobster meat, shells reserved
1 tomato, concassee % pound salmon meat
4 shells of lobster 2 whole eggs
2 tablespoons finely chopped tarragon 3 egg whites
leaves Sea salt and cracked black pepper to taste
1. Preheat oven to 375 degrees. Choose a deep pan large enough to hold a Vfe-quart terrine mold with room to spare all around. Place a folded kitchen towel in the bottom of the pan and fill the pan half full of water.
2. In a large saucepan, heat the olive oil and 3 tablespoons butter until slightly foamy. Add the diced onion, celery, and carrot and cook about 5 minutes. Now add the tomato and the lobster shells. Cook about 1 minute. Add the herbs and black peppercorns.
3. Add the brandy, and carefully ignite, shaking the pan until the flames subside. Reduce this combination to a glaze, and add the heavy cream. Turn the heat up and reduce by almost half.
4. Pass the flavored cream through a fine strainer and chill it down to 40 degrees F. Mixture should measure approximately 12/з cups.
5. Evenly process the lobster meat and salmon almost to a puree and force the mixture through a medium-fine strainer or food mill into a bowl.
6. Set the bowl of lobster/salmon mixture in a larger bowl filled with ice, and beat in the whole eggs and then the 2 tablespoons softened butter with a wooden spoon or a stiff wire whisk. Now work in the chilled lobster-stock-enriched heavy cream.
7. Beat the egg whites until they peak and lightly work them into the mousse. Season as desired with salt and freshly cracked black pepper.
8. Set the prepared water bath (bain-marie) in the preheated oven.
9. Prepare a 1 V-quart terrine mold by very lightly buttering it. Fill the mold with the mousse mixture and gently smooth the top. Cover it with aluminum foil and put the lid on top of the foil.
10. Place the terrine in the simmering bain-marie. The level of water should reach halfway up the sides of the earthenware terrine mold. If it doesn't, add some more water. Bake for approximately 40 minutes (but check at 30 minutes) and remove terrine from the bain-marie. Put the mold into an empty pan and pack some ice cubes around the mold to arrest the cooking.
11. Chill the terrine at least 4 hours or overnight. SAUCE
Combine the following:
1 cup plain yogurt 1 cup vanilla yogurt V2 cup freshly squeezed orange juice