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Mélange of Lobster and Artichokes with Fresh Walnuts and Foie Gras Caramelized in Quince JellyTheWorldWideGourmet.com

Flavors of France

Total time: 30 to 60 min

Preparation time: 30 minutes
Cooking time: Under 20 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:80.7 kcal

Proteins:3.1 g

Fats:3.6 g

Carbohydrate:9.4 g

Fibers:3.5 g

Sugar:1 g

Cholesterol:11.8 mg

Sodium:117.1 mg

Calcium:38.4 mg

Energy:817 kcal

Proteins:31.4 g

Fats:36.2 g

Carbohydrate:94.9 g

Fibers:35.1 g

Sugar:9.9 g

Cholesterol:120 mg

Sodium:1185.9 mg

Calcium:388.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

x

500

g

breton lobsters

4

x

80

g

thin slices of duck foie gras or goose liver

fresh walnuts per serving

200

ml

quince jelly

8

poivrade artichokes

750

ml

bottle of cider vinegar

salt and pepper

olive oil

3

french shallots

2

carrots

1

bunch of parsley

300

ml

fish stock

100

ml

white wine

METHOD

  1. Cook the lobsters in court-bouillon, allowing 1 minute per 100 g once the water returns to the boil.
  2. Remove the shells from the claws and tails. Clean the heads and reserve them for decoration. Slice the lobster tails into even rounds.
  3. Turn the artichokes, remove the chokes, and cut in half. Cook them "en barigoule": that is, braise until tender in a covered pan with the white wine, fish stock, and the shallots and carrots which have first been chopped and sautéed in olive oil.
  4. Sauté the fresh walnuts and artichokes in some butter, deglaze the pan with cider vinegar and add a little quince jelly. Cook until nicely caramelized.

Finishing

  1. On a plate arrange the slices of lobster interspersed with the artichokes, and scatter the fresh walnuts around them.
  2. Season the foie gras scallops with salt and pepper; using the point of a knife, score the foie gras in a criss-cross pattern.
  3. Heat a skillet without adding any oil or fat. When it is very hot, add the foie gras, scored side down. Sear on one side and then the other; remove and place on paper towels.
  4. Degrease the pan by 2/3, then deglaze with cider vinegar and add the quince jelly. Coat the foie gras well with the quince jelly.
  5. Place the foie gras onto the plate and nap with the sauce from the pan (which you can thin with a little cider vinegar if too thick.)
  6. Garnish with a small bouquet of herbs.

WINE SUGGESTIONS

Pinot Noir

Chardonnay

Riesling



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