Southern Rocklobster Pâté

Makes 13

Ingredients

75g shallot, peeled weight
125g unsalted butter
5g Maldon sea salt
1g white pepper, finely and freshly ground
300g green Southern Rocklobster meat, leg and knuckle is good
250g cream
120g egg yolk (for functions bring the cream to the boil and stabilize with 2g gelatine)

Essential equipment

Popsicle trays, carefully oiled with EV olive oil

Method

Pre heat steamer @ 100°C
Weigh everything into the Thermomix - do not use the Thermomix scales they are not accurate enough. Blend on high speed until smooth and scrape into a piping bag and divide between 13 oiled popsicle forms. With a wet finger flatten the top and then wrap them tightly in plastic food wrap.
Steam for 4 minutes, then without opening the door or lifting the lid, turn the heat off and rest for another 4 minutes.
Rapid chill in ice and refrigerate.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009