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