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.