Technical Stages :

• The day before: Bring the milk to a boil and dip the bread in it.
• Sweat the shallots in 10 g of butter.
• Cook the lobsters in simmering salted water for 5 minutes. Drain.
• Blanch the leaves of spinach in salted simmering water. Cool and drain.
• Shell the lobsters making sure to preserve whole tails and claws.
• Mix the flesh of raw fish with shallots, eggs, egg yolk, drained bread. Season with salt, pepper and Cayenne pepper.
• Line a terrine with buttered parchment paper.
• Place a layer of fish stuffing.
• Place the lobster claws wrapped in a leaf of spinach.
• Cover with stuffing.
• Stick it to the lobster tails.
• Fill using the rest of stuffing and smooth out the surface.
• Bake in hot oven 180°C to 200°C in a bain-marie for 40 minutes.
• When finished, check the cooking using the tip of a knife. It should come out clean.
• Leave the terrine to cool and reserve in the fridge overnight
• Preparer a jelly following the instructions on the package and leave to harden in the fridge overnight.
• The next day: Preparer the sauce. To do this, mix all the ingredients listed.
• Chop the jelly.
• Remove the terrine from the pan and serve it surrounded by chopped jelly and mixed salad.
• Serve the sauce on the side in a sauce dish.