Terrine Recipe

Inspired by Hank's *A Restaurant

Time1h 30m

Serves6

lobster and scallop, lobster and cognac sauce

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Ingredients

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Terrine Ingredients

1 cup Fresh lobster meat

1 cup Scallops

1 cup Heavy cream

3 large Eggs

2 tbs Cognac

2 tbs Butter

2 tbs Shallots, finely chopped

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Chives, chopped

Method

Terrine Preparation

Prepare the Lobster and Scallops

In a saucepan, melt the butter over medium heat. Add the shallots and sauté until translucent. Add the scallops and cook for 2-3 minutes until they're just opaque. Remove from heat and let cool.

Mix the Base

In a mixing bowl, combine the heavy cream, eggs, cognac, salt, and black pepper. Whisk until well blended.

Combine Ingredients

Gently fold the lobster meat, cooked scallops, and chopped chives into the egg and cream mixture. Ensure the seafood is evenly distributed.

Prepare the Terrine Mold

Preheat your oven to 325°F (160°C). Grease a terrine mold with a little butter. Pour the mixture into the mold, smoothing the top.

Bake

Place the terrine mold in a larger baking dish filled with hot water (water bath). Bake for about 45-50 minutes, or until set in the middle.

Cool and Serve

Remove the terrine from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours before serving. Slice and serve chilled.