Creating Lobster Terrine: A Beginner's Guide To Making Delicacy

Lobster terrine is a French dish similar to a pâté, made with more coarsely chopped ingredients. It is often served cold or at room temperature, and can be paired with a simple tomato salad. To make a lobster terrine, you will need ingredients such as lobster, fish, vegetables, and seasonings. The process involves cooking the lobster and other ingredients separately, assembling them in a mould, and then baking or chilling the terrine until it sets. While it may look intricate, lobster terrine is surprisingly easy to make and makes for an elegant dish.

Preparing the lobster

Firstly, you will need to cook the lobsters. Place the lobsters in simmering, salted water and cook for around 5-8 minutes. You can also poach the lobsters separately in court bouillon until they are just cooked. Then, drain the lobsters and let them cool down for around 10 minutes.

Next, carefully shell the lobsters, ensuring that the tail and claws remain in one piece. Remove the cartilaginous part in the centre of the claw, and decide whether to include the lobster roe. The roe is edible and will turn from green to orange during the cooking process.

Once the lobsters are shelled, cut the lobster tails in half lengthwise. If you are using the lobster claws, cut these in half lengthwise too. Wrap the lobster pieces in spinach leaves.

At this stage, you can begin assembling the terrine. Spread a layer of the fish preparation (a mix of raw white fish, egg, egg yolk, soaked bread, cooked shallots, and seasoning) at the bottom of a buttered mould. Then, place the lobster tails and claws wrapped in spinach on top. Don't forget to add the raw lobster roe, if desired.

Cover the lobster with another layer of the fish preparation and even out the surface with a metallic spatula. If you have any leftover fish preparation, you can fill a separate ramekin.

Your lobster terrine is now ready to be baked!

Making the sauce

Firstly, gather your ingredients. While the exact ingredients may vary depending on your preference and the specific recipe you are following, some common ingredients for a lobster terrine sauce include butter, fish stock, mayonnaise, lemon juice, and heavy cream. You will also need a bowl and a whisk or spoon for mixing.

Next, measure out your ingredients according to your recipe. This step is crucial, as the correct proportions will ensure your sauce has the right flavour and consistency. Once you have measured out your ingredients, it's time to start mixing.

Start by melting the butter in a saucepan over low heat. Gradually add the fish stock to the melted butter, whisking continuously until well combined. This mixture will form the base of your sauce. Remove it from the heat and set it aside to cool slightly.

In a separate bowl, combine the mayonnaise, lemon juice, and heavy cream. Whisk or stir until the mixture is smooth and homogeneous. You can adjust the taste by adding more lemon juice or seasoning, such as salt and pepper, to your preference.

Finally, slowly add the butter-fish stock mixture to the mayonnaise mixture, whisking continuously until well combined. Taste the sauce and adjust the seasoning as needed. Your sauce is now ready to be served alongside your lobster terrine!

Remember, this is just one example of how to make a sauce for a lobster terrine. Feel free to experiment with different ingredients and techniques to create a sauce that suits your taste.

Assembling the terrine

Now that you have prepared all your ingredients, it's time to assemble the lobster terrine. Here is a step-by-step guide to help you create this delicious dish:

Step 1: Prepare the Lobster Tails and Claws

Take your whole lobster tails and poach them separately in court bouillon until just cooked. Immediately place them in the fridge to stop the cooking process. This step is important to ensure the tails stay straight in the terrine, as adding them raw will cause them to curl up. Alternatively, you can par-boil the lobsters in salted water for 5 minutes, then drain and shell them, being careful to keep the tail and claws intact.

Step 2: Layer the Fish Preparation

Spread a layer of the fish preparation (a mix of raw white fish, egg, egg yolk, soaked bread, cooked shallots, and seasonings) at the bottom of a buttered mould. You can use a piping bag to make this step easier. If you don't have a mould, don't worry; you can use a standard cake tin.

Step 3: Add the Lobster

Place the lobster tails and claws wrapped in spinach leaves on top of the fish preparation layer. Don't forget to add the raw lobster roe if you're using it. You can also add some herbs like parsley and dill at this stage for colour and flavour.

Step 4: Repeat the Layers

Cover the lobster with another layer of the fish preparation. Use a metallic spatula to even out the surface. If you have any remaining fish preparation, you can fill it into a separate ramekin.

Step 5: Baking

Bake your assembled terrine in the oven at 180-200°C (gas 4-6) for 25-30 minutes. To check if it's cooked, insert the blade of a knife into the centre of the terrine. If it comes out clean without any mixture sticking to it, your terrine is ready.

Step 6: Cooling and Serving

Let the terrine cool down before slicing into it. Lobster terrine is typically served cold or at room temperature. Remove the terrine from the mould and serve it chilled, sliced, with a sauce on the side.

Your lobster terrine is now ready to be enjoyed! This elegant dish is perfect for a main course or as a first course, and it's sure to impress your guests.

Cooking the terrine

Lobster terrine is a French dish similar to a pâté, made with more coarsely chopped ingredients. It is usually served cold or at room temperature.

To cook the lobster, bring a pot of salted water to a simmer. Place the lobsters in the water and cook for around 5-8 minutes. Then, drain the lobsters and let them cool down before breaking them open and removing the meat. This can be done the day before and the lobsters can be stored in the fridge overnight.

For the fish, poach the fillets in simmering fish stock for 5-6 minutes. Set the fish on a rack to cool and then reserve in the fridge.

If you are using spinach, blanch the leaves in simmering, salted water and then place them in a bowl of ice water.

If you are using leeks, wash and cook them in salty water, then refresh and reserve.

For the lobster tails, poach them separately. Stick a kebab skewer lengthwise through the peeled tail, then wrap them tightly in plastic wrap before poaching in court bouillon until just cooked. Place them in the fridge immediately to stop the cooking process and prevent curling.

Now, you can begin assembling the terrine. Layer the ingredients in a buttered mould, starting with a layer of the fish preparation. Then, place the lobster tails and claws wrapped in spinach or leek leaves. Cover with another layer of the fish preparation and even out the surface with a metallic spatula.

Bake the terrine at 180-200°C for 25-30 minutes. To check if it is cooked, insert the blade of a knife into the centre – the preparation should not stick to the knife. Let the terrine cool before slicing.

Serving the terrine

Once your lobster terrine is ready, it's time to serve it. There are a few ways to do this, depending on the type of lobster terrine you've made.

If your terrine is a pate-style dish, you can serve it chilled or at room temperature, with a simple tomato salad on the side. You could also spread it on hot toast.

If your terrine is more of a loaf, it should be served cold, in slices, with a sauce on the side.

For a more elegant presentation, try building the terrine layer by layer in a mould, using all cooked ingredients and brushing each layer with a mixture of stock and melted butter. Fold back the cling film and press gently, then let the terrine set overnight in the fridge. When you're ready to serve, simply slice and garnish with blanched cherry tomatoes and dill.

No matter how you serve it, your lobster terrine is sure to be a delicious and impressive dish.

Frequently asked questions