Lobster Terrine: A Culinary Delight, Explained

Lobster terrine is a French dish that can be served hot or cold. It is a type of pâté made from lobster meat, milk, butter, flour, crab meat, and other ingredients such as eggs, vegetables, and spices. The lobster is typically poached or boiled and then mixed with other ingredients and baked in a terrine dish. Lobster terrine can be served as a spread on toast, brioche, or crackers and is described as having a medium-coarse texture and a rich flavor. It is considered a sophisticated dish suitable for dinner parties or a light meal and can be purchased ready-made in jars or made from scratch.

Lobster Terrine Ingredients

Lobster terrine is a seafood dish that requires a lot of preparation time. It is made using a combination of lobster meat, fish, vegetables, and various seasonings. Here is a list of ingredients commonly used in lobster terrine:

Lobster:

The star ingredient of this dish is, of course, lobster. Whole lobster tails are often used, and they need to be poached separately before being added to the terrine. The tails can be wrapped in plastic and poached in court bouillon until just cooked, then immediately chilled to prevent curling. Additionally, the lobster claws and legs are used, and the coral (roe) may be retained for blending with butter.

Fish:

White-fleshed fish, such as cod or grouper, is used in lobster terrine. It is often blended or processed to create a fine texture.

Vegetables:

Various vegetables are used in lobster terrine, including shallots, spinach, carrots, celery, and onion. These vegetables are typically cooked or sautéed to soften them and enhance their flavour.

Seasonings and Herbs:

Salt, pepper, cayenne pepper, and parsley are commonly used to season lobster terrine. Dill is also added for colour and flavour.

Other Ingredients:

Other ingredients used in lobster terrine include eggs, bread, crème fraîche, milk, butter, and flour. Eggs are used as a binding agent, while bread may be soaked in milk and added to the mixture. Butter is used for greasing the mould and can also be blended with the coral.

Lobster terrine can be served warm or cold and is often spread on toast, brioche, or crackers. It makes for an elegant starter, canapé, or light meal and is a favourite among seafood lovers.

Lobster Preparation

Firstly, you will need to section the lobsters, separating their heads from the claws, legs and tails. Keep the coral. Place the legs and heads in a baking pan and bake in an oven at 400 °F for 20 minutes.

Next, you will need to par-boil the lobster tails and claws. Place the lobsters in simmering, salted water and cook for 5 minutes. Drain the water and let them cool.

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.

Cut the lobster tails in half lengthwise and wrap in spinach leaves. Repeat the same operation with the lobster claws.

Making the Lobster Terrine

Lobster terrine is an impressive dish that is surprisingly easy to make. It is a time-consuming process, however, so make sure you give yourself plenty of time to prepare and cook.

Firstly, organise all your ingredients. You will need lobster, of course, as well as some white fish, an egg, egg yolk, spinach, shallots, butter, milk, bread, cayenne pepper, and salt and pepper to season.

Begin by soaking the bread in milk. Slice the shallots thinly and sweat them in butter. Place the lobsters in simmering, salted water and cook for around 5 minutes. Drain the lobsters and then carefully shell them, ensuring the tail and claws remain in one piece. Remove the cartilage from the claws and decide whether to include the lobster roe.

Now, blend the raw fish, egg, egg yolk, drained bread, cooked shallots, and seasoning in a food mixer. Cut the lobster tails in half lengthwise and wrap in spinach leaves. Do the same with the claws.

Butter a mould, pipe or spread a layer of the fish mixture into the bottom, and then place the lobster tails and claws on top. Cover with another layer of the fish mixture and smooth it out with a spatula.

Bake at 180-200°C for 25-30 minutes. To check if it is cooked, insert a knife into the terrine—if it comes out clean, it is ready. Allow the terrine to cool before slicing.

Lobster terrine is best served cold, so be sure to prepare it in advance and store it in the fridge until you are ready to serve. It can be served as a starter, canapé, or light lunch, and goes well with a variety of sides, including salad, crackers, and toast.

Serving Lobster Terrine

Lobster terrine can be served hot as a main course. It is often served with a bisque, which is a broth made from the lobster heads and legs, vegetables, and brandy. The lobster meat is cut into pieces and layered with other ingredients such as spinach, kale, or fish, and then covered with the hot bisque and allowed to set. It can also be served with a sauce on the side.

When serving lobster terrine cold, it is usually served in slices, with the terrine having been removed from its mould. It can be served as a spread on toast, brioche, crackers, or bread, and is often accompanied by a pinch of salt or a squeeze of lemon. It can also be served as elegant canapes, with the addition of fresh herbs such as dill or watercress.

Presentation Tips

For an elegant presentation, use two spoons to create quenelles, and arrange them on a plate with crostini or warm granary bread. If serving the lobster terrine whole, it can be left in its mould, allowing guests to cut out their own slices.

Storage

Lobster terrine can be stored in a cool, dry place and has a long shelf life. Once opened, it should be refrigerated and consumed within 48 hours.

Lobster Terrine Accompaniments

Lobster terrine is a seafood dish that can be served hot or cold. It is often described as a pâté or a spread and can be served on toast, brioche, crackers, or bread.

When serving lobster terrine, there are several accompaniments that can enhance the dish's flavour and presentation. Here are some suggestions:

• Toast: Lobster terrine can be served on hot toast, but not too hot, as some suggest that it is best served chilled but not cold. It is recommended to use granary toast or brioche.
• Crackers: For a lighter option, crackers can be a good base for the lobster terrine.
• Bread: Aside from toast and brioche, other types of bread such as Poilâne bread or warm granary bread can also be served with the lobster terrine.
• Greens: Watercress or salad greens can be used to add a fresh element to the dish.
• Sauces: A variety of sauces can be paired with lobster terrine, such as mayonnaise, mustard, or a separate sauce made from the lobster bisque.
• Herbs: Freshly chopped dill or parsley can be sprinkled on top of the lobster terrine to add a touch of colour and flavour.
• Lemon: A squeeze of lemon juice can brighten up the dish and enhance the flavour of the lobster.
• Cheese: Serving the lobster terrine with cheese, such as on a cheese board, can add a savoury element to the dish.
• Pickles: Pickles can be served alongside the lobster terrine, especially if it is served cold, to provide a crunchy and tangy contrast.
• Wine: A glass of white wine, such as a Gusbourne Blanc De Blancs, can complement the lobster terrine and enhance the dining experience.

Frequently asked questions