serves
4
prep
25 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
25
minutes
cooking
10
minutes
difficulty
Mid
level
Definitely a dish to be reserved for truly special occasions, this uses three of my most favourite ingredients – earthy, rich, silky, refined foie gras (try to find Georges Duboeuf brand); sweet, succulent lobster flesh; and rich, runny duck eggs – matched perfectly with crisp beans, delicate French vinegars and best-quality extra virgin olive oil. If you prefer, you can substitute freshly cooked prawns or crabmeat for the lobster.
Ingredients
- 1 x 700 g (1 lb 6 oz) live lobster
- 4 free-range duck eggs
- 60 g (2 oz) baby green beans, trimmed
- 60 g (2 oz) baby butter beans, trimmed
- 2 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- 2 tsp chardonnay vinegar
- 1 tsp sea salt
- 75 g (2½ oz) foie gras
- handful of mâche (lamb’s lettuce) leaves, washed
Serve as a starter for 4
Freezing time: 1 hour
Instructions
- Place lobster in the freezer for 1 hour, where it will ‘go to sleep’, then lower into a large stockpot of boiling salted water and cook for 5 minutes. Using tongs, carefully remove lobster from pot, drain and allow to cool at room temperature. When lobster is cool, remove flesh and slice thickly on the diagonal. Reserve for later use.
- Meanwhile, bring a pan of water to the boil, add eggs and boil for 7 minutes. Drain, refresh in cold water, peel and set aside.
- Add green beans and butter beans to a pan of boiling salted water and cook until ‘al dente’. Drain, refresh in cold water and drain again. Combine beans in a bowl with olive oil, vinegars and salt.
- To serve, cut the foie gras into slices and gently tear the eggs in half. Place the mâche on a plate and top with beans, reserving the dressing. Arrange eggs and lobster on the plate, top with foie gras and drizzle with reserved dressing.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Definitely a dish to be reserved for truly special occasions, this uses three of my most favourite ingredients – earthy, rich, silky, refined foie gras (try to find Georges Duboeuf brand); sweet, succulent lobster flesh; and rich, runny duck eggs – matched perfectly with crisp beans, delicate French vinegars and best-quality extra virgin olive oil. If you prefer, you can substitute freshly cooked prawns or crabmeat for the lobster.
