Terrine of Lobster and Leeks…

Serves 8

A terrine most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.

Terrines are usually served cold or at room temperature. Here is a great terrine recipes to enjoy this spring.


  1 whole lobster

  400g cod fillet

  1,5 lit of fish stock

  2 medium leeks

  100g cooked spinach

  2 baking potatoes

  200g fresh parsnip

  400ml    beetroot juice

  125 g salted butter

  Salt and pepper

  A few saffron strands

  Cherry tomatoes and dill to garnish


1. Lay a terrine mould (that fills 1 kg), with cling film and one layer of cooked leek leaves.

2. Bring the fish stock to the boil, then plunge the whole, fresh lobster into the liquid, cover and cook for 7 to 8 minutes.

3. Drain the lobster on a rack and let it cool down for 10 minutes, then break it open and reserve the meat.

4. Poach the fillet of cod in the same, simmering fish stock for 5 to 6 minutes, then set it on a rack to cool down and reserve in the fridge until use.

5. Wash and cook the whole of the leeks in salty water, refresh and reserve.

6. Peel and cut the parsnip into wedges lengthways and cook them in the beetroot juice, then cool and reserve until use.

7. Then Peel the potatoes and make little balls using a “parisienne” scoop.

8. Cook the potatoes in saffron water and reserve.

9. Blanch the cherry tomatoes into salty boiling water, cool in icy water, peel and reserve.

10. Melt the butter, add 150ml of fish stock and reduce the liquid/stock by a third.

11. Build the terrine layer by layer using all cooked ingredients and brushing between each layer

with the mix of stock and melted butter, and seasoning.

12. Fold back the cling film and press gently then let the Terrine set overnight in the fridge (slightly  pressed).

13. Slice and garnish with the blanched cherry tomatoes and dill.