Lobster Terrine

Today we are attempting a different terrine, a lobster terrine. As usual it looks a lot more difficult than it actually is, the only thing you need a lot, is time. It takes a lot of time to prepare everything as you need all your ingredients ready when you start doing it.

I like to take whole lobster tails in the terrine, they have to be poached separately. I usually take a kebab skewer, stick it lengthwise through the peeled tail, then wrap them tightly in plastic wrap and then poach them in court bouillon till they are just cooked. I then put them in the fridge immediately to stop the cooking process. Like this the tails will stay the same in the terrine, if they are put in raw they will curl up and the entire terrine will be messed up.

Then I like to put herbs in the terrine, just some parsley and dill, not too much, just for color. I have added some mushrooms as well, some wild ones and then some salmon that I cut in small cubes.

0.5 Lobster meat
0.6 White, firm fish fillet
0.01 Salt
0.005 Pepper
0.05 White wine
0.5 Cream
0.4 Lobster meat
0.4 Oyster mushrooms
0.4 Salmon fillet

Frisee lettuce
Radiccio lettuce
Rocket

Cider Vinegar
Saffron powder
Olive oil
Salt
Pepper, white ground

Season and wrap the lobster tails in plastic like a sausage
Poach in court bouillon till glassy inside
Cool down in the blast chiller
Take the white fish meat, preferably grouper
Make sure it is half frozen, then add to a blender
Blend till fine, then add salt and pepper
Put the mix in a new bowl on ice
Cut the lobster and salmon meat in cubes
Fry the mushrooms in olive oil, season and cool
Carefully mix the ingredients under the mix
At the end add roughly chopped parsley
Put cling film in a terrine form, then add half of the fish mix
Add the poached lobster tail in the middle, press gently
Finish off with the rest of the fish mix
Poach in the oven in a bain marie for about 45 min at 80 C