1/2 lb Smoked salmon fillet
3/4 c  Whipped cream
1 ts Butter
2 tb Diced shallots
1/4 c  Heavy cream
6 oz Cooked chopped lobster meat
1/2 ts Salt
1/4 ts Pepper

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.