Ingredients for 8 servings
- 1 l of lobster stock
- 4 tablespoons of Ricard
- 1 lobster (approximately 800 g)
- 350 g of foie gras
- 8 sheets of gelatin
- chervil
- chopped chives
- green beans
- carrots
- peas
- fresh chanterelle mushrooms
- salt, pepper
Recipe: Lobster Presskopf with Foie Gras
Prep
25 min
Cook
30 min
Rest
12h
Total
12h55
Servings
8 serv.
Step-by-step directions
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.
Chef Patrick's Comment
A fine recipe that personally I would make without foie gras whose flavor is overshadowed by that of the lobster and likewise the addition of so much anise alcohol is detrimental to the gustatory bliss that this dish should have, ps the alcohol can be replaced by a star anise reduced to powder.
Wine Pairing
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