Recipe: Lobster Presskopf with Foie Gras

1 Boil the lobster stock adding the Ricard. Salt and pepper.

2 Poach the lobster in the stock and let it cool.

3 Reduce this stock by half, then incorporate the 8 gelatin sheets previously softened in cold water.

4 Bring to a boil and adjust the seasoning.

5 Cook your vegetables in water or steamed.

6 Put a layer of this jelly in a terrine and let cool, then arrange in order the vegetables, the diced lobster, the foie gras, the herbs and finish with a layer of vegetables.
Fill with the remaining jelly.

7 Place a board on top and let set in the refrigerator for a minimum of 12 hours.
Serve in slices.