Instructions: Preheat oven to 275. Finely dice salmon; chill thoroughly & process in processor. Beat in whipped cream. Keep cool. Heat butter in pan. Add shallots & cook until soft. Add cream & reduce until thick. Strain through sieve. Add lobster, salt & pepper. Generously grease 4 timbali molds. Cover bottom & sides with salmon mixture. Fill with lobster mixture & top with remaining salmon. Bake in water bath 15 minutes. Serve with Mornay sauce.

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