Lobster and foie gras à l'orange

By CheeseDiva

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

Details

Servings 1
Adapted from cointreau.com

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.