The most decadent appetizer in all of Los Angeles. Pair with plain soda crackers to enhance the mousse’s flavor.
Serves 12
Three 1½ lb. fresh Maine lobsters, cooked and cleaned, with the meat removed
1 lb. cooked shrimp, cleaned, peeled, and deveined
salt
white pepper
4 cups heavy cream
5 oz. pistachios
2 oz. truffles
butter
Tomato Sauce (recipe follows)
1. Place ⅓ of the lobster and shrimp in a food pressor fitted with a metal blade. Process for 10 seconds. Through the feed tube, add ½ of the heavy cream and process until it reaches a paste-like consistency. Add the salt and pepper. Repeat with ⅓ of the lobster, and the remaining shrimp and heavy cream. Add the remaining lobster. Set aside.
2. Slice the pistachios and set aside.
3. Cover the bottom and sides of a 9 × 5-inch loaf pan with plastic wrap. Arrange a row of truffles down the center of the prepared pan. Sprinkle with ½ of the pistachios. Top with ½ of the lobster/shrimp mixture, smoothing to the sides of the pan. Sprinkle the remaining pistachios on top, and then add the remaining mixture.
4. Refrigerate for 2 hours. When ready to serve, unmold onto a plate and top with the Tomato Sauce.