Saturday, 17 January 2009

Leek and Lobster Terrine

I love to sit and watch the Michelin Star chefs at work on youtube. I was waching Marco Pierre White when he was just 28 or 29 years old and he made this lobster terrine and I just could not resist to try it my self. It did not look as good as Marco´s Terrine but I am pretty proud of myself. It has a fresh and clean leek and lobster taste which goes really well with the vinegrette. The secret is to pack the loaf tin well down to make neat slices when the terrine is turned out. When buying the leeks you should buy 3kg af leeks in the store becouse you throw away the trimmed ends and peel off the first layer.
  • 2kg leeks, washed, peeled and ends trimmed
  • 25g butter
  • 200g lobster
  • good squeeze of lemon juice
  • salt and freshly ground black pepper
  • 1 tbsp brandy
The Vinegrette, per slice
  • 1tbsp champagne vinigar
  • salt and pepper
  • 3-4tbsp oliveoil
  • squeeze of lemon juice
Wrap the insid of a 450g loaf tin with cling film. Poach the leeks in lightly salted boiling water for 10 - 15 minutes, until just tender. Drain and set aside until cooled.

Melt butter in a pan. Add the lobster tails, lemon juice, salt and pepper and brandy. Toss for 30seconds and take off the pan. Drain and set aside to cool.

Place leeks lengthwise in a single layer at the base of the loaf tin and season lightly with salt and pepper. Add another layer and season lightly again. Press down well with your fingers to ceep it well compacked. Place lobster in the centre and top up with remaining leeks. Press again well down with your fingers. Cover and place a weight on top and chill for 2 hours.
To make the vinegrette, just add all the ingrediants in a small bowl and whisk together

Turn over on to a cutting board and slice to serve. Serve with the vinegrette and some caviar on top


Anonymous said...

þú ert nú meiri kallinn...
kreppa mæ ass! þú ert þarna í svíþjóð að búa til 5 stjörnu máltíðir og segist ekki hafa efni á því að koma heim um jólin.
djöfull er þetta sammt girnilegt!

Iris Heidur said...

Þetta er e-ð sem mig langar í. Ég er meira í "matnum" en sætindunum og eftirréttunum eins og þið bræðurnir. Bið að heilsa stelpunum!

Guðmundur Birkir Pálmason said...

Ef ég hefði skreitt réttin aðeins með trufflum og kavíar að þá væri þetta 3ja Michelin stjörnu virði.....:)

Anonymous said...

Thanks for posting the recipie. after seeing marco I have been searching for the recipie everywhere. Now I have something to work with.

Anonymous said...

Looks great.

Now, how about those Pig Trotters!!!
I have been wanting to make those Pig Trotters also. I can't stop thinking about when he pulls them out of that sauce all mahogany brown.... Yum!

Austin said...

I made the same thing, your looks much better...

Rachael said...

Does it really just all stick together without anything to help? I am amazed...

Anonymous said...

The Book "White Heat" has the recipe from Marco himself including the Pigs Trotter and other Harvey's dishes.

Chasintranes said...

Awesome job man,
I am planning on doing his recipe myself but I am trying to figure out what he cooks the lobsters in. He uses a French term, something like couvillion do you know what it is? It looks like some type of broth with butter.

Anonymous said...

@chasintranes, he poaches the lobster in a Court Boullion. Basically a stock traditionally used for fish or shell fish. Plenty of recipes on the web.

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Barbie Chiu said...

Eating is really one of my hobby i mean part of my life and cooking is my passion. I also love going to a place and at the same time taste their delicious and most wanted food.I want to taste something that is new to my palate. Thanks for sharing your article with us.

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Lars H said...

Will try to make this.
How does it keep the shape when cutting sluces of the terrine (did not see it done in Masterchef pros).
Suspecting the cutting to be a major issue in obtaini g a beatiful result.

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