A delightful foie gras recipe to recreate gourmet french cuisine at home; without the need for the fancy french chef. This foie gras recipe features delicious lobster tails served with a savory citrus mousse. Serve this dish at your next dinner party and you will be the star of the show.

Ingredients

• blue lobster tails or other variety : 10
• Rougié Foie Gras slices : 500 grams/17.63 ounces
• Lobster broth : 4 1/4 cups
• Oranges : 3
• Lemons : 3
• Limes : 2
• Orange juice : 70 ounces
• Egg yolks : 2
• Fleur de sel/black pepper : to taste

Preparation

1. Zest the oranges,lemons and limes.
2. Prepare the orange, lemon and lime pieces.
3. Make the *sabayon with the orange juice, 1/3 lobster broth and the egg yolks.
4. Poach the lobster in the broth for 8 minutes then the foie gras for 6 minutes
5. Season foie gras with fleur de sel (sea salt) and black pepper to taste.
6. In a deep plate, arrange the citrus pieces, cover with the sabayon.
7. Broil for 1 minute.
8. Add one foie gras slice then layer one lobster tail on top and decorate at your discretion.

* The sauce you need is based on a foamy mixture called a sabayon (a cousin of the light, egg-based Italian dessert zabaglione). A sabayon is made by beating egg yolks with a liquid together in a saucepan over simmering water until thickened and increased in volume. ( the liquid can be water, but champagne or wine is often used for a savory sabayon.) The sabayon must not get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking.