Monday, September 17, 2007
I wondered what to serve as entree on Saturday. I went through my local delicatessen and ended up buying 250 grams (8 oz) lobster terrine. It was enough to feed two, two plates, one thin toasted slice of pain de campagne on each and two slices of lobster terrine, with the most succulent core of delicious lobstermeat lined with boiled spinach. Garnish - prawns, a slice of lime, and a little drizzle of sweet chili sauce.