Lobster and foie gras with Asian-flavoured broth

Ingredients (6 people)

160 g lobster

50 g sliced foie gras, 25/40

1 l chicken broth

10 g ginger

1 kaffir lime

1 stick of lemongrass

50 g Thai basil

500 g lobster head

small muslin squares



Dry the lobster heads in an oven for 1 hour at 120°C. Put through the blender. Put the lobster powder in 6 muslin squares (around 20 g/person) and close with string. Heat the broth. Put in a teapot with the ginger, kaffir lime zest, a stick of lemongrass, and the Thai basil, and let steep for 5 minutes. Fry the foie gras and keep warm. Cut the bodies and claws of the lobsters in 2. Put a slice of foie gras, a piece of lobster, and a pouch of powdered lobster into a deep dish, and place under the salamander for 1 minute. In front of the customer, pour the broth from the teapot into the dish.

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