Lobster with Foie Gras
Ingredients
- For the sauce
- 400 milliliters lobster stock
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- For the liver
- 100 grams Duck Foie Gras
- salt
- freshly ground peppers
- Pastry flour
- 30 grams butter (to fry)
Preparation steps
For the sauce: Boil the lobster stock in a small pot to half the volume. Pour in the cream, bring to a boil, then turn down the heat and simmer for another 10-15 minutes. Season with salt and pepper and keep warm on low heat.
For the liver: Trim the foie gras and cut into 4 slices. Season with salt and pepper, lightly dust with flour and freeze for 5 minutes.
Brush the truffle under cold water to clean. Slice as thinly as possible. Cover and set aside.
For the vegetables: Peel the carrots and julienne into thin strips. Rinse the leek and cut into fine strips. Rinse the celery and cut into thin strips. Blanch the tomatoes for a few seconds, peel, quarter, core and cut into small cubes. Heat the vegetable broth and add the vegetables except the tomato. Cook about 3-4 minutes until al dente. During the last half minute of cooking, add the tomato cubes. Season with salt and pepper and keep warm.
Cut the lobster tails lengthwise and season with salt and pepper. Melt the butter in a correspondingly large skillet and add the lobster halves with the cut side down. Fry briefly.
Heat the butter for the liver in a nonstick pan and fry the liver slices for 1 minute on each side.
Drain the vegetables and spread over 4 warmed plates. Pour the sauce into a bowl. Arrange the lobster and duck liver on the plates. Serve sprinkled with some butter, garnished with truffle slices and parsley.
