Lobster and foie gras à l'orange

Serving : 2

Ingredients

2 qts water
11 1/2 lb Maine lobsters
salt
white pepper, freshly ground
2 tsps unsalted butter
1 tsp shallots, peeled and minced
1/4 cup (6cl) Cointreau
1/4 cup (6cl) lobster or chicken stock
1 slice white bread, crusts removed, buttered and pan toasted
10 mandarin orange slices
2 fresh Thyme sprigs

Preparation

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