Lobster Timbales

By the RecipeCafe Archives

Ingredients

• 1 Butter, softened, for greasing molds
• 1 Lobster coral (roe), as needed, rubbed through a strainer
• 1 Fish Force-meat I. (see notes), as needed
• 1 Creamed Lobster (see notes), as needed
• 1 Lobster Sauce or Béchamel Sauce, for serving

Instructions

1. 1. Heat the oven to 350°F (175°C). Lightly butter the insides of six 4-oz (120 ml) dariole molds (approximately 2.5 inches / 6 cm diameter, 2.5 inches / 6 cm tall).
2. 2. Push the lobster coral through a fine-mesh strainer to produce a fine powder or paste. Sprinkle or press it evenly against the interior walls of the buttered molds to coat the surfaces.
3. 3. Line the molds with a layer of Fish Force-meat I.: press a thin, even layer of the force-meat against the coral-dusted walls and base of each mold, leaving a hollow centre. This technique — lining a mold with a force-meat shell — is sometimes called 'molding force-meat.'
4. 4. Fill the hollow centres of each mold with Creamed Lobster, leaving approximately 1/4 inch (6 mm) headspace.
5. 5. Cap each mold by spreading a layer of Fish Force-meat I. across the top to enclose the filling completely.
6. 6. Set the filled molds in a deep roasting pan or baking dish (at least 9 x 13 inches / 23 x 33 cm). Pour enough hot water into the pan to come halfway up the sides of the molds. This technique is a bain-marie (water bath): the surrounding hot water insulates the molds, ensuring gentle, even heat that prevents the force-meat from curdling or toughening.
7. 7. Cut rounds of parchment paper or buttered wax paper to fit and lay one piece directly on top of each mold.
8. 8. Bake at 350°F (175°C) for 20–25 minutes, until the force-meat is fully set: it will feel firm and springy when pressed lightly through the paper, will have pulled away very slightly from the mold walls, and an instant-read thermometer inserted into the centre will read at least 160°F (71°C).
9. 9. Remove molds from the water bath and allow to rest for 2–3 minutes. Run a thin knife around the edge of each mold and invert onto warmed serving plates. Serve immediately with Lobster Sauce or Béchamel Sauce.