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Before starting this Lobster Terrine recipe, make sure you have organised all the necessary ingredients.
Soak the bread (crust removed) in milk.
Cut the shallots into thin slices.
Sweat the shallots in 10 grams of butter.
Place the lobsters in simmering, salted water...
... and cook for 5 minutes. Drain.
Blanch the spinach leaves in simmering, salted water.
Place into a bowl of ice water...
... and drain.
Shell the lobsters with precaution so that the tail and claws remain in one piece. Make sure you remove the cartilaginous part in the centre of the claw. The green matter shown in the photo is the lobster roe. Even though some prefer not to use it, this part of the lobster is edible and does not have to be discarded. It is up to you. The green colour is due to the fact it is still raw. During the cooking process in the oven, the roe will turn orange (coral). Set aside.
In the food mixer recipient, place the raw white fish, the whole egg, egg yolk...
... drained bread...
... and cooked shallots. Season with salt, pepper and Cayenne pepper.
Cut the lobster tails in half lengthwise and wrap in spinach leaves.
Repeat the same operation with the lobster claws.
Spread a layer of the fish preparation at the bottom of a buttered mould. I recommend using a piping bag for an easier process. You can also cook this terrine in a standard cake tin in order to make bigger slices.
Place the lobster tails and claws wrapped in spinach.
Do not forget to add the raw lobster roe.
Cover with another layer of fish preparation...
... and even the surface with a metallic spatula. If there is still some fish preparation left in the piping bag, fill up a separate ramekin.
Bake at 180-200°C (gas 4-6)...
... for 25-30 minutes.
Insert the blade of a knife to check whether the terrine is cooked. The preparation should not stick to the knife. Let cool before slicing.
Prepare the sauce. Mix all the necessary ingredients in a bowl until homogeneous.
Remove the terrine from the mould and serve it cold, in slices, with sauce on the side.