Lobster and foie gras à l'orange Recipe

1

Ingredients

2 qts water
2 lobsters of about 450g (2lbs) (Maine lobsters)
180 g (6oz) fresh slices of foie gras
salt
White pepper, freshly ground
2 teaspoons unsalted butter
1 teaspoon shallots, peeled and minced
1/4 cup (60ml) Cointreau
1/4 cup (60ml) lobster or chicken stock
1 slice white bread, crusts removed, buttered and pan toasted
10 mandarin orange slices
2 fresh thyme sprigs

Preparation

Step 1

Diver Scallops on Wheat Crackers with Cointreau

1- Poach lobster for 6 minutes in boiling water; drain; chill

3- Heat skillet over medium heat; season foie gras; crisp sear on all sides; drain on paper towel; reserve.

4- Heat butter in skillet over medium heat; add shallots; sauté until golden; deglaze with Cointreau; add stock; reduce by 60%.

5- Add lobster to skillet; sauté 30 seconds.

6- Place foie gras and lobster on toast; drizzle with sauce; garnish with thyme and mandarin slices; serve.