Grilled Vegetable Terrine with Lobster and Red Pepper Coulis
Beautiful bright colors — red, orange, purple, green, yellow — fill this beautiful terrine. Some of the vegetables are steamed, some grilled, lending even more variety to the flavors encountered. Chef Banchet tops the slices with lobster medallions and serves it with bright red pepper coulis, raising the dish to yet another level. This is a good dish to make for company, as it can be made a day in advance. One less thing to do at the last minute!
- Carrots - 3, peeled and sliced 1⁄4-inch lengthwise
- Japanese Eggplants - 2, sliced 1⁄2-inch thick
- Zucchini - 2, medium, sliced 1⁄2-inch thick
- Yellow Squash - 2, sliced 1⁄2-inch thick
- Portobello Mushrooms - 5, dark gills removed. sliced 1⁄2-inch thick
- Carrots - 3, peeled and sliced 1⁄2-inch thick
- Asparagus - 1 pound, thin, ends trimmed
- Leeks - 2, cleaned
- Tomatoes - 4 large
- Red Bell Peppers - 2, roasted and peeled
- Green Peppers - 2, roasted and peeled
- Basil leaves - 32 fresh
- Olive Oil - 1 cup
- Sherry Vinegar - 1⁄2 cup
- Salt and pepper
- Red Pepper Coulis
- Red Bell Peppers - 2, roasted, seeded, and peeled
- Garlic Cloves - 2, peeled and minced
- Olive Oil - 1 tablespoon
- Sherry Vinegar - 1 tablespoon
- Salt and pepper to taste
- Lobster - One, 2-pound, live
To make the terrine: In a small steamer set over simmering water (the water should not reach the vegetables), arrange the 1⁄4-inch sliced carrots. Steam 4 to 5 minutes or until tender and pliable. Remove and reserve for later use.
Preheat the broiler or preheat the oven to 400 F. Lightly brush a large roasting pan with a little of the olive oil. With the remaining oil brush the sliced eggplant, zucchini, squash, mushrooms, remaining uncooked carrots, asparagus, and leeks on both sides. Place the vegetables in a single layer in the prepared roasting pan. Cook the vegetables 3 to 4 minutes under the broiler, or about 10 minutes in the oven, until the vegetables have softened and are lightly colored. Remove from the oven and set aside.
Reduce the oven temperature to 350 F. Core the tomatoes, cut in half, and place cut side down on a small roasting pan. Place them in the oven and cook about 20 minutes until the skins are blistered. Remove from the oven, remove the seeds, and cut into strips the size of the grilled vegetables.
Lightly brush a 3-by-8-inch loaf or terrine pan with olive oil. Line with parchment paper and brush again with the olive oil. Line the mold with lengthwise slices of the steamed carrot, allowing the ends to hang over the edges of the pan. Add a layer of each of the remaining grilled vegetables: eggplant, zucchini, squash, mushrooms, asparagus, leeks, tomatoes, and red and green peppers. Sprinkle some of the basil leaves on each layer before proceeding to the next. End with a layer of the grilled carrots. Fold in the overhanging ends of the steamed carrots. Press the top of the terrine gently with your fingers to make sure that the corners are completely filled and the top is flat. Lightly brush the shiny side of a sheet of aluminum foil with olive oil and wrap the terrine tightly with it. Place the terrine on a baking sheet and place another baking sheet on top. Add a 5-pound weight to the top pan and chill the terrine in the refrigerator for 4 hours or overnight.
To make the coulis: In a blender or food processor combine the red bell peppers, garlic, olive oil, sherry vinegar, and salt and pepper to taste, and purée until smooth.
To prepare the lobster: Set a rack or colander inside a large stockpot (12 or more inches deep), fill with 1-1⁄2 inches of water and 1 tablespoon of salt, and bring to a boil. Add the lobster, cover, and if necessary weight down the cover to keep the steam inside. Lower the heat and continue to cook the lobster about 8 minutes or until the shell has turned bright red and the meat is just tender. Test for doneness by pulling off one of the little legs and tasting the meat. Drain the lobster. When cool enough to handle, twist off the claws and large knuckles and legs where they join the body. Lightly crush the tail shell with your hands and carefully remove the meat. Slice the tail into 1⁄2-inch-thick medallions. Remove the meat from the claws by cracking the shell with a lobster cracker or the back of a knife. Slice the claw meat into 1⁄2-inch-thick slices, and lightly brush all the lobster pieces with olive oil. Cover and reserve until ready to serve.
To serve: Unmold the terrine and slice into eight 1⁄2-inch-thick slices. Place 2 slices of the terrine on each serving plate; surround them with some of the coulis, and garnish with the lobster medallions.