Lobster Terrine With Avocado

Boil 2.5 liters of water with pepper, bay leaf, thyme, parsley, and a spoonful of coarse salt. Plunge the lobster into it. With the resumption of boiling, let simmer 10 to 12 min. Refresh it and shell it. Slice the tail on the bias, in medallions. Crumble the flesh of the claws. Put them aside in the refrigerator.

Grind the onions in a blender. Peel the avocados, cut them up and blend them with the olive oil and the juice of 1/2 lime. Mix the onions with the avocado puree. Add the flesh of the claws, coriander, cognac, salt, ground pepper, two pinches of 4-spice and a few drops of Tabasco.

Place gelatin in cold water. Heat the juice of half a lemon. Remove from the heat and add the wrung-out gelatin leaves one by one. Add them to the contents of the bowl and mix. Whip the liquid cream into a whipped cream. Gently fold it into the mixture.

Line a cake tin with buttered parchment paper. Pour half of the mousse and place the lobster medallions lengthwise in the length, in the center. Cover with the remainder of foam. smooth with the spatula. Cover with film and store in the refrigerator for 6 hours.

Dip the mold three-quarters of the way a few moments in hot water for a few moments the terrine out of the pan. Cut the terrine into 1 cm thick slices thick, preferably with an electric knife. Serve chilled. Our advice : Prefer a small shellfish, it will be more tasty. And a female, more fuller. The shape of its tail is wide, in fan. A virgin sauce will nicely escort this fine terrine: mix the pulp of 2 limes 2 chopped onions and 1 small chili pepper chopped with 15 cl of boiling water. Let it cool down; add 2 tomatoes diced tomatoes and chopped coriander.