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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