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Recipe : *** Lobster And Artichokes With Fresh Walnuts And Foie Gras Caramelized In Quince Jelly

Lobster And Artichokes With Fresh Walnuts And Foie Gras Caramelized In Quince Jelly
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Ready in
    1 h
  • Difficulty
    Less easy
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 thin slices of duck foie gras or goose liver, about 80 each
  • fresh walnuts (3 per serving)
  • 8 poivrade artichokes
  • 1 bottle of cider vinegar
  • salt and pepper
  • olive oil
  • 3 french shallots
  • 2 carrots
  • 1 bunch of parsley
  • 1 kg breton lobsters
  • 200 ml quince jelly
  • 300 ml fish stock
  • 100 ml white wine

  • Recipe preparation steps

  • 1
    Cook the lobsters in court-bouillon, allowing 1 minute per 100 g once the water returns to the boil. Remove the shells from the claws and tails. Clean the heads and reserve them for decoration. Slice the lobster tails into even rounds.
  • 2
    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.
  • 3
    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.
  • 4
    Finishing: On a plate arrange the slices of lobster interspersed with the artichokes, and scatter the fresh walnuts around them. Season the foie gras scallops with salt and pepper; using the point of a knife, score the foie gras in a criss-cross pattern. 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. Degrease the pan by two third, then deglaze with cider vinegar and add the quince jelly. Coat the foie gras well with the quince jelly. 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). Garnish with a small bouquet of herbs.
  • Ready !