Prepare all ingredients.

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.

Place a layer of fish stuffing.

Place the lobster claws wrapped in a leaf of spinach.

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.