Lobster and foie gras à l'orange
2 qts water
2 lobsters of about 450g (2lbs) (Maine lobsters)
180g (6oz) fresh slices of foie gras
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
1- Poach lobster for 6 minutes in boiling water; drain; chill
2- Remove tail and claws from shells; slice tail into 4 medallions; reserve.
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.