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Lobster and leek terrine

To poach the lobsters, use a strong fish bouillon seasoned with aromatics such as thyme, bay leaf and garlic. 

Creation by Mark Sargeant, Restaurant MS, Folkestone, UK. 

Makes 1 terrine. 

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Allergens and dietary requirements

  • Celery
  • Fish
  • Sulphite
  • Crustaceans

Ingredients

4
lobsters
5
kg
leek
40
g
gelatin leaves, soaked in cold water
as needed
fish stock
as needed
salt and pepper

Scale recipe

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