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lobster terrine in aspic

Frank_G._McGwier's picture

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Thinking of a lobster terrine - leek, carrot, peas maybe shrimp etc in aspic as a Christmas starter. Aspic with court boullion & wine. maybe a cilantro mayo garnish. Any thoughts ratios etc? Happy Holidays

aussiechef's picture

(post #61321, reply #1 of 18)

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You must be bowled over by our response. I haven't made aspic in the last couple of decades. Do you need a recipe ?

Tracy_K's picture

(post #61321, reply #2 of 18)

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Honestly, I don't even know what an aspic is!

Time to do some googling, I guess.

(Beat you to it, didn't I, Jean?? :-)

MEAN_CHEF's picture

(post #61321, reply #3 of 18)

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You don't want to know, believe me.

Think jello mold.

Mer1's picture

(post #61321, reply #4 of 18)

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Hi Frank, Welcome to the board! I have never made a lobster terrine, but make it and tell us all about it. Happy Holidays to you!

Jean_'s picture

(post #61321, reply #5 of 18)

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< Obsolete Link >
I posted the wrong one before... oops.

kai_'s picture

(post #61321, reply #6 of 18)

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Here's what Cooks' Thesaurus says:

"aspic powder = aspic jelly powder Pronunciation: ASS-pick Notes: This is used to make a gelatinous glaze for cold meat, fish, or vegetables. When finished, the dish is said to be served "in aspic." Commercial aspic powder is made of gelatin, salt, and other flavorings. It also comes in sheets, called aspic leaves. Substitutes: gelatin (flavored with meat, fish, or vegetable stock)"

CLS's picture

(post #61321, reply #7 of 18)

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Frank, I wish I could help. But the last time I made aspic was in school, and I simply don't care for it or it's jello cousin. Maybe someone else will come along that can help.

For the record, the flavors sans aspic sound really good together.

kai_'s picture

(post #61321, reply #8 of 18)

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Frank, I have no clue, but did run across this recipe that sounded pretty good, from Gourmet, 1998 (nothing like yours, which also sounds good). I am always afraid of overpowering lobster, and prefer just lemon and butter. Don't know if this could be modified to suit your needs.

"VIRGIN MARY" ASPIC

2 pounds medium vine-ripened tomatoes (about 5)
1 celery rib
1 1/2 cups loosely packed fresh basil leaves
3/4 teaspoon salt
1/4 teaspoon sugar
1 envelope plus 3/4 teaspoon unflavored gelatin (about 3 1/4 teaspoons)
1/4 cup plus 2 tablespoons water
1/2 teaspoon juice from bottled horseradish
1 teaspoon white-wine Worcestershire sauce
3 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
36 assorted small vine-ripened cherry or currant tomatoes

Garnish: thinly sliced fresh basil leaves

Quarter medium tomatoes and chop celery. In a food processor purée quartered tomatoes until smooth and transfer to a heavy saucepan. Add celery, basil, salt, and sugar and simmer, stirring occasionally, 5 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids.

Have ready a large bowl of ice and cold water. In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin mixture to hot tomato mixture, stirring until gelatin is dissolved. Stir in horseradish juice, Worcestershire sauce, and 1 tablespoon vinegar. Set bowl in bowl of ice water and stir until cool. Divide tomato mixture among four 1/2-cup molds or ramekins. Chill aspics, loosely covered, until firm, at least 4 hours, and up to 2 days.

In a small bowl whisk together oil, remaining 2 tablespoons vinegar, and salt and pepper to taste.

Dip bottom of 1 mold or ramekin into a bowl of hot water 3 seconds and run a thin knife around edge. Invert a plate over mold or ramekin and invert aspic onto plate. Unmold remaining aspics, 1 at a time, in same manner.

Surround aspics with cherry or currant tomatoes and drizzle tomatoes with vinaigrette. Garnish tomatoes with basil.

Serves 4 as a first course.


Gourmet
August 1998

Gretchen_'s picture

(post #61321, reply #9 of 18)

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My dear MIL who DID make aspic often (the tomato variety) had a pretty nice appetizer. It would be Kai's recipe above--basically spicy tomato aspic. She then put a shrimp in the bottom of a mini-muffin pan and covered with aspic. Served by turning out and placing on a cracker. And actually although I haven't had it in ages, I like tomato aspic.

Frank_G._McGwier's picture

(post #61321, reply #10 of 18)

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Thanks for the thoughts, I too havn't had an aspic since a child. Maybe now a gelatin glaze ove lobster & vegetables I can make on sunday and we eat on Tuesday. Happy holidays

Frank_G._McGwier's picture

(post #61321, reply #11 of 18)

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Well It turned into a cold composed dish of poached lobster with cucumber, blanched carrot,leek,snow pea podroasted pepper all under a gelatin of reduced & clarified court boullion. We'll see. Merry Merry

Frank_G._McGwier's picture

(post #61321, reply #12 of 18)

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Well It turned into a cold composed dish of poached lobster with cucumber, blanched carrot,leek,snow pea pod, roasted pepper all under a gelatin of reduced & clarified court boullion. We'll see. Merry Merry

Adele_'s picture

(post #61321, reply #13 of 18)

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Frank- how was it? Sounds really good. As I was perusing cookbooks this weekend I saw a few aspic recipies- may have to try one.

Theodora_D.'s picture

(post #61321, reply #14 of 18)

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You know, I have had a seafood aspic and a tomato aspic in my life, and both were very good. They were both very cold, and the gelatin was no stronger than necessary to make the thing work. Not at all Jello jigglers or perfection salad. I wouldn't scorn to eat a nicely made one again. I've never made one myself. I have also seen one or two recipes for a wine jelly that looked lovely and both recipes mentioned that your goal is NOT to make jello. I'll try to hunt up one of the wine jelly recipes. Really simple. I'd like to try it just to prove to myself that it can't be utterly horrible.

kai_'s picture

(post #61321, reply #15 of 18)

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Sounds good, Frank, and I'm sure it looks (looked) beautiful! I think an aspic is as much about presentation as anything.

Marie-Louise_'s picture

(post #61321, reply #16 of 18)

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A few years ago, someone served me a lobster, cooked and put back into the shell and coated w/ a little bit of aspic. It was good. I didn't even realize I wasn't just eating plain lobster until someone else commented on the aspic.

Astrid_Churchill's picture

(post #61321, reply #17 of 18)

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A chicken aspic can be good too, I like them in the summer. Simmer the chicken with whatever you like to flavor it, pick the meat and use the stock to dissolve the gelatin in. Add what ever fresh vegetables you like and mold, serve with mayo or sour cream or whatever. Nice cool eating on a hot day.

Frank_G._McGwier's picture

(post #61321, reply #18 of 18)

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We really enjoyed it. The lobster was fresh and the vegetables vibrant under the aspic/ gel - I used some julienne roasted yellow peppers, and other vegetables. The court bullion used in cooking the lobsters was easy to clarify- Haven't done that in years. After poaching the lobster, I added the shells back with more wine and boiled the stock down. It was beautiful and with a '93 Puligny Montrachet just a wonderful way to begin Christmas dinner.A little lime cilantro mayonaise to bring out the flavours.