CHILLED CHESAPEAKE ROCKFISH AND LOBSTER TERRINE 
Waypoint Seafood and Grill
Chef Hans Schadler CEC AAC and
Chef Steven Perkins CEC AAC
1 lobster live, cooked, de-shelled and cut in large pieces
1.5 pounds rockfish, filets fresh, skin removed and cut in ½-inch cubes
4 oz. scallops
½ tsp. salt
¼ tsp. pepper
1 egg white
3 oz. heavy cream
1 Tbs. fresh tarragon, chopped fine
1 Tbs. fresh chives, chopped fine
1 Tbs. fresh parsley, chopped fine
Salad
2 oranges in segments; squeeze and reserve juice
1 lemon in segments; squeeze and reserve juice
3 oz. extra virgin olive oil
1 tsp. soy sauce
2 c. mixed lettuce
1 bunch asparagus, peeled (if very thick), blanched and shocked
Prepare all the ingredients as described. Prepare the terrine one day in advance. Preheat oven to 350°F. Place the scallops, salt and pepper, and the egg white in a food processor. Purée into a smooth paste. Add the cream and mix in until smooth—not longer than 45 seconds. Place...