- Prep time 25 minutes
- Total time 6 hours
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In small skillet with lid set over medium-low heat, cook white wine and leek, covered, stirring halfway through cooking time, until leek is very tender, about 10 minutes. Season with salt and pepper.
Remove from heat; stir in lobster, shrimp, peas, lemon zest and juice, and broth. Season with salt and pepper; let stand for 10 minutes. Strain through fine-mesh sieve placed over bowl. Refrigerate seafood mixture and reserve liquid.
In bowl, whisk gelatin with 3 tbsp cold water. Whisk in reserved cooking liquid until gelatin is completely dissolved, about 2 minutes. Let stand until mixture is consistency of raw egg whites, about 20 minutes.
Stir in seafood mixture, chervil and tarragon leaves. Pour into 9- x 5-inch loaf pan; refrigerate for at least 5 hours (or up to 12 hours).
To unmold, dip bottom of loaf pan in lukewarm water for 5 seconds, place serving plate on top and gently flip over. Garnish with lemon slices, tarragon and chervil, and sprinkle with sea salt, if using. Serve with crackers.
Nutritional facts PER EACH OF 8 SERVINGS about
- Iron 1.2 mg
- Fibre 1 g
- Sodium 465 mg
- Sugars 2 g
- Protein 20 g
- Calories 125
- Total fat 1 g
- Cholesterol 90 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
