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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 200º. 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.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com