A simple recipe but one that will impress your guests (thanks, dad!).

Terrine of lobster

Ingredients (for 6 terrines and individual)

  • 500 g of flesh of white fish
  • 1 lobster
  • 100 g of bread
  • 3 eggs and 1 egg yolk
  • 15 cl of milk
  • 3 shallots
  • 40 g of butter
  • Espelette pepper
  • Salt and Pepper

For the sauce

  • 2 tablespoons of lobster bisque
  • 15 cl of fresh cream
  • 1 c. c. of mustard
  • 2 c. c. of cognac
  • A few sprigs of chervil
  • Salt and pepper


Cook the whole lobster in salted water for 5 minutes and tear it apart.

Soak the bread crumbs in the milk.

Snip the scallions and put them to sweat in the butter, set aside.

Preheat the oven to 170 °.

Mix the flesh of the fish raw and the lobster, then pour into a bowl. Add the shallots, eggs and yolk, bread crumbs drained, a pinch of piment d’espelette, salt and pepper.

Divide into ramekins and bake in bain-marie for 30 minutes.

Turn out of the tin and refrigerate before serving.

For the sauce, chop the chervil and mix all the ingredients to obtain a smooth sauce.

Enjoy !

Written by Doc

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