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RECIPE

Boiled Nova Scotia Lobster & Grilled Foie Gras Sandwich, Spring Greens, Truffle and Port Reduction
By Executive Chef Robert Clark, C Restaurant,
Raincity Grill and Nu Restaurant

For the Lobster:

Ingredients:

1 Live Lobster

Procedure:
1
. Plunge the live lobster head first into boiling salted water and cook for about 4 to 5 minutes for a 1.5 pound lobster.

2. Remove from the water and plunge into ice water for 10 seconds to slightly cool enough to handle. Split the lobster in half and remove all the meat from the claws and tail.

For the Grilled Foie Gras Sandwich:

Ingredients:
Foie Gras or (chick liver mouse)
Brioche (sliced)
Butter

Procedure:
1
. Using foie gras terrine or chick liver mouse build your sandwiches like you would a grilled cheese, substituting the regular bread for brioche and the foie instead of the cheese.

2. In a caste iron pan grill the sandwich until golden brown.

For the Port Reduction:

Ingredients:
1 tbls. Black Truffles (chopped)
1 tbls. Shallots (chopped)
1 tspn. Butter
1 tbls. Sherry Vinegar
1 cup Port

Procedure:
1
. Sauté the shallots and truffles with the butter, deglaze with the vinegar and port and reduce down until it becomes a syrup like consistency.

2. Serve with sautéed spinach, apples, and baby turnips.

More Chef's Recipes:
Beer Battered Oysters / Granville Island

Boiled Nova Scotia Lobster & Grilled Foie Gras Sandwich, Spring Greens, Truffle and Port Reduction

Smoked Sea Salt Crusted Roasted Flat Iron Steak, Wilted Watercress, Brie, and Tomato Salad

"Smoked C Salt" Crusted Baked Pacific Halibut with Preserved Sungold Tomatoes, Baby Watercress, Apple and Hazelnut Salad

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit
www.seafoodwatch.org.

 

 

 

 

 

 

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