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Lobster Recipes
Salads

Simple "Salade Folle" (Crazy Salad)

Ingredients for the Terrine of Foie Gras:
1 Fresh Foie Gras grade "A" (duck)
2 large tablespoons Armagnac or high quality Cognac as alternative
To taste -- salt and white pepper

Instructions for the Terrine of Foie Gras:
Let foie gras set at room temperature for half an hour. Remove from package and cut large and small sections apart. Remove visible fat. Cut partially through the bottom of each piece. Open gently with your fingers, remove and discard large veins. Tuck any broken small pieces into larger pieces. Sprinkle both sides with salt and pepper. Place in a terrine smooth side up and press down gently. Sprinkle with Armagnac, cover terrine, refrigerate overnight.

Preheat oven to 200. Remove terrine from refrigerator and let set at room temperature for 20 minutes. Place the terrine in a bain-marie and cook on middle rack for 20 minutes. Remove from oven and let set covered until cool.

Foie gras will have melted somewhat, drain and save fat for cooking other dishes, foie gras fat is much better than butter. Press foie gras gently into terrine with upside down lid. Cover and refrigerate for 3 days before serving.

Ingredients for "Salade Folle":
1 live Maine lobster 1-1/2 lb.
1 Tablespoon foie gras fat (duck)
2 pounds California endives, trimmed, rinsed, drained, minced
To taste salt and pepper
1 teaspoon sugar
1 Tablespoon water
4 Tablespoons heavy whipping cream
1 Tablespoon Xeres (Jerez or Sherry) vinegar
1 teaspoon port wine
To taste salt and pepper
12 ounces foie gras from the terrine (above)

Instructions for "Salade Folle:"
Cook the lobster and cut it in medallions. Divide lobster between 4 plates and place it in the middle.

In a large frying pan, heat foie gras fat, add the endives and sauté until browning lightly, stirring often for about 8 minutes. Season with salt, pepper, and sugar. Add water, cover, and simmer for 15 minutes until the endives are very soft. Allow to cool. Arrange the endives around the lobster medallions.

Mix whipping cream, vinegar, port wine, salt and pepper (to taste) and spoon over endives and lobster. Top each plate with a 3 oz. slice of foie gras.