2 each 1½ pound
1 cup leeks, chopped
½ cup carrots, chopped
½ cup celery, chopped
1 cup dry white wine
7 cups fish stock
3 Tablespoons non-fat sour cream
2 Tablespoons fresh thyme, chopped
1 each bay leaf
2 Tablespoons Worcestershire
5 Tablespoons fresh lemon juice
4 teaspoons curry powder
6 each peppercorns
Maine Lobster Hash
2 Tablespoons celery, finely chopped
2 ounces leek, finely chopped
1 ounce garlic, minced
1 Tablespoon parsley, chopped
4 Tablespoons olive oil
1 pound Maine potatoes, peeled
1 each egg yolk, whipped
To taste salt and pepper
Fresh basil to garnish 2 leek leaves
DIRECTIONS:Boil Maine Lobsters 10 minutes. Remove meat from shells. Chop meat except claws reserved for garnish. Using the same pot, combine remaining ingredients with shells; simmer for 2 hours, strain. Continue cooking until reduced by 1/3. Remove from heat; add sour cream until sauce becomes desired lightness.
Maine Lobster HashSauté all vegetables in oil until tender, add salt and pepper to taste. Boil potatoes until easily mashed, mix with vegetables and keep warm.
Place two terrines, 3½” diameter x 2” high, on lightly oiled sheet pan. Brush inside terrine with olive oil. Fill terrine alternatively with Maine Lobster and potato layers, starting with Maine Lobster and ending with potato. Brush top lightly with egg yolk. Remove terrine gently. Wrap perimeter of timbale with leek leaves. Bake at 350 degrees for approximately ten minutes, until golden brown. Remove leek leaves.
Serve on warm plate splashed with sauce. Garnish with reserved Maine Lobster claws and fresh basil.