Lobster and braised leek terrine
By Frédéric Tandy
This dish was created by british chef, Marco Pierre White. In the early 90s he was the youngest chef in the World to earn three Michelin stars. I’m a big fan of his terrine. This is my interpretation.
The recipe is quite simple and requires only a few ingredients. You can serve it as an appetizer with a lemon dressing or just as an hors d’oeuvre. It goes great with Champagne or any sparkling wine.
Lobster and braised leek terrine
Prep time: 1 hour
Cooking time: 1 hour
Serves 12 (approx.)
What you'll need
- 11" x 3" terrine (or equivalent)
- 1 cup - White wine
- 1 - Carrot (diced)
- 1 - Onion (diced)
- 1 - Celery Stick (diced)
- 2 - Bay leaves
- 2 - Sprigs of Thyme
- 1 tbsp - Butter
- 4 L. - Water
- 1 tbsp - Salt
How to do it
- Melt butter in a pot and add the vegetables, to start the court bouillon.
- Sauté everything for 10 minutes on medium heat. Do not colour.
- Deglaze with the wine and reduce by half.
- Add water and the herbs and cook for 20 minutes at a simmer.
- Add the leeks into the and cook for 10 minutes.
- When done, remove the leeks and set them aside.
- Now add the whole lobsters into the court bouillon and cook for 6 minutes.
- When done, remove the lobster and let them cool down.
- Remove the lobster meat, trying to keep the tail and claws in full pieces.
- Make sure your terrine is lined with plastic wrap.
- To build your terrine, start with a layer of leek on the bottom, followed by a layer of lobster meat. Continue with leek, then lobster, and so on. Go all the way to the top, ending with a layer of leeks. Don’t forget to lightly salt and pepper each layer.
- Wrap the flaps of plastic over the top of the terrine.
- Add weight on the top to press down and refrigerate for about 12 hours.
- When done, use the plastic to gently pull out the formed terrine.
- Use a very sharp knife to slice into wedges.
For the lemon dressing, whisk one part lemon juice with two parts Extra Virgin Olive Oil, salt & pepper together. Spoon the dressing over your slices of terrine.
Wine pairing with Lobster
By Alanna McIntyre, Bishop's Cellar
The sommelier suggests
and braised leek terrine
Alanna McIntyre is a Sommelier at Bishop's Cellar. Visit their great location and follow them on Twitter.
I apologize to all you Chardonnay haters out there, but this dish just seems made for that grape. Chardonnay on its own is actually a pretty neutral white wine grape; a vehicle that expresses terroir and a blank canvas for winemakers to showcase their skills. Please don’t put all Chardonnay’s into one taste category; they run the gamut from crisp and zesty to full and buttery, with a wide range of aromas, flavours and textures in between.
I am convinced that there is a Chardonnay out there for everyone….you just have to figure out what your flavour style. All it requires is a little tasting!
To help you on your quest, I’ve picked out two very different Chardonnays that are proven crowd pleasers. The first is one of my favourites from the Macon region, in southern Burgundy, France. The 2012 Henry Perruset Macon Village ($30.00) is medium bodied with bright balanced acidity and a lemony, mineral quality that lingers on the finish. With this pairing, the wine refreshes the palate and cuts through the richness of the dish. For a completely different taste experience, try a richer textured, creamier Chardonnay from top Chilean producer Montes. The 2012 Montes Alpha Chardonnay ( $28.50) has just the right amount of toasty buttery notes that makes it an amazing pairing with lobster. You may want to treat yourself and try both wines side by side to see what style appeals to you and which pairing you like best.
The Cheese course
Pied de Vent
Pied-de-Vent is a very popular cheese at the shop. It’s a semi-soft, surface-ripened cheese made by a single dairy herd fed from the land of the Magdalen Islands with no chemical additives. In this part of Québec, the expression “Pied-de-Vent” refers to the sun’s rays piercing through the clouds.
From: Les îles-de-la-Madeleine, Québec
Fromagerie: Fromagerie du Pied-de-Vent
Type: Thermalized, unpasteurized cow’s milk, mixed rind
Fat content: 27%
Texture: Semi soft
Aged: 60 days
Accompaniments: Red wines and a good Ale
Behind the scenes
By Alexander Henden
Being the Editor in Chief of a magazine, I’m privileged with the degree of behind-the-scenes access I am granted on a daily basis, and it’s something I cherish quite a bit. Like you, I love all the great food and local eateries that are popping up as we transition from the culinary dark ages, but as much as I am loving what I am eating in the city right now, it’s actually the people behind these efforts that I find the most interesting of all. The truth is, we have some real characters working hard in our kitchens and their personalities are showing through in the food we’re eating.
With our Meet Your Local micro events series, we have been able to grant access to what is normally reserved for close friends and magazine types, and in general, people seem to enjoy the access as much as I do. Of course the food needs to be good too, but it’s the combination of the meal and the company that makes things truly special. If you’ve never attended an event like The Kitchen Table before, please take my recommendation and book one as soon as possible. You won’t regret it..
Happening at Ratinaud
By Tom Crilley
Meet Your Local Wine & Spirits Gala at the Halifax Club
Join us at the Halifax Club for an evening celebration and showcase of local wine, spirits, food, music from St.Cecilia Concert Society, and art from Argyle Fine Art! This is event is going to be based on our "7 Rooms. 7 Experiences."
We're going to be there in the Wine Pairings Room with Obladee, A Wine Bar
hosting a special, one time pop-up restaurant experience like you've never seen. It's an event not to be missed! Tickets can be purchased here.
Open City 3.0, Saturday May 10th
The third annual Open City event is taking place Saturday May 10th. This year we'll be selling The Pâté Campagne Sandwich.
Our fresh country pâté with in-house pickles, micro greens and dijon mustard on our homemade bread. As usual, we'll have the kitchen door open to you all from 9am until 6pm, or until we run out. See you on the 10th!
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