Lobster with Green Beans, Foie Gras and Potato Cakes
Ingredients
- For the dish
- 1 garlic clove
- 2 ripe Tomatoes
- 70 grams dried, pickled Tomatoes
- 80 milliliters olive oil
- 30 grams freshly grated Parmesan
- salt
- peppers (from the mill)
- 300 grams fresh green Beans
- 1 large, waxy potato
- 2 Tbsps vegetable oil
- 150 grams fresh Foie gras
- 50 grams butter
- 2 cooked Lobster tail (removed from the shell)
- For the garnish
- edible Flowers
- Fresh herbs (your choice)
- 50 grams Glass noodles
Preparation steps
Peel the garlic and chop coarsely. Blanch the tomatoes, rinse with cold water, peel, remove the seeds, and cut the flesh into cubes. Drain the sun-dried tomatoes well, cut into cubes, and mash coarsely in a mortar and pestle with the garlic, fresh diced tomatoes, and the oil. Add the Parmesan and season with salt and pepper.
Rinse the beans and blanch for 2 minutes in boiling salted water. Drain, run under cold water to stop the cooking process, and drain well again.
Peel the potatoes, cut first into thin slices, and then cut into very thin strips. Form the potatoes into 4 thin potato cakes. In a pan, heat 2 tablespoons oil and fry the potato cakes until golden on both sides. Remove, drain on a plate lined with paper towels, and season with salt.
Rinse the foie gras, pat dry, cut into 4 small circles (diameter 2 cm (approximately 3/4 inch)). Cook the foie gras until golden brown in a pan with 20 grams (approximately 3/4 ounce) melted butter over medium-high heat, turning often. Season with salt and pepper.
Cut the lobster tail in 8 strips (1.5x7 cm (approximately 1/2 to 3 inches)) and briefly saute them in another pan with melted butter, turning often. Season with salt and pepper and remove from the heat.
To serve: Arrange 1/8 of the beans in a square on a plate, place a spoonful of the tomato pesto over the top, and then top with another bean square. Cover with more tomato pesto, 2 strips of lobster, and finish with the foie gras. Place the potato cake over the foie gras and serve garnished with edible flowers, herbs, and the cellophane noodles. Repeat for the other 4 servings.
