Blue Lobster and poached Foie Gras Recipe
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.
- 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
- Zest the oranges,lemons and limes.
- Prepare the orange, lemon and lime pieces.
- Make the *sabayon with the orange juice, 1/3 lobster broth and the egg yolks.
- Poach the lobster in the broth for 8 minutes then the foie gras for 6 minutes
- Season foie gras with fleur de sel (sea salt) and black pepper to taste.
- In a deep plate, arrange the citrus pieces, cover with the sabayon.
- Broil for 1 minute.
- 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.From the Rougie Gourmet Cooking Recipes Section © 2014 Euralis Gastronomie http://www.rougie.com/recipes-cooking/56-blue-lobster-and-poached-foie-gras-slices-with-citrus-mousse