Terrine dHomard Mousseline a Mold of Sea and River Food Set with Cream and Eggs - lobster

Method

• Place the live lobster in a sink of blood heat water (it is at this temperature that scientists say that all edible shellfish die with the least discomfort).
• Remove from water and crack open and take out flesh (usually 5 ounces from a 1 1/2 pound lobster).
• Reserve the shell.
• Heat a serving platter in the warming oven - preheat oven to 300 degrees F. Put both pike and lobster flesh through a mincer with a very fine screen.
• Keep the flesh in a bowl set in another bowl of rice.
• Into a frying pan, place some clarified butter and add the onion and garlic clove - pop in the lobster shells and simmer gently.
• Add 1 ounce of brandy and set it alight.
• Pour in the 1 cup of dry white wine, cover and continue cooking over a low heat.
• Put the blanched mushrooms through the mincer and then add to the chilled fish flesh.
• Carefully blend in the 1 cup of whipping cream and season generously with freshly ground salt and pepper.
• Beat the 2 egg whites in a bowl and fold into the fish.
• Pour this mixture into 2 separate moulds and set them in a "bainmarie" (bath of hot water) and cover the molds with foil.
• Place in the preheated oven for 30 minutes - remove the foil after this period and cook uncovered for another 30 minutes.
• Strain the stock from the lobster shells, approximately 3/4 cup should be left, pour into a heated pan - increase the temperature and add the sliced tomatoes - simmer.
• Remove the baked fish molds from the oven and unmold onto the heated serving platter.
• Sieve the tomato stock mixture - pushing through as much tomato flesh as possible.
• Add the 2 egg yolks to the sieved stock (off the heat).
• Blend the arrowroot with the extra tablespoon of whipping cream and then add the mixture to the stock mixture for thickening.
• Return to the heat and allow the sauce to thicken - it shouldn't boil.
• Pour the sauce over the fish molds - dust with the chopped parsley and serve.