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Lobster Recipes
Salads
Warm Salad with Smoked Foie Gras, Lobster and Morels

1 small live Maine lobster (about 1¼ lb.)
1 carrot, trimmed and peeled
4 California endives, trimmed, rinsed, drained
½ small red onion, peeled
¼ cup foie gras fat (duck)
To taste -- salt and pepper
½ pound morels, rinsed and drained at least 3 times
½ garlic clove, crushed
24 finger size asparagus spears
2-3 drops balsamic vinegar
12 ounces smoked foie gras (duck)

Cook the lobster for 8 minutes. With a skimmer, remove the lobster and cool. Break the claws and separate the tail from the body. Remove the meat from the claws and the tail. Set aside.

Cut the carrots, endives, and onion into thin ribbons, and stir-fry in half the foie gras fat with salt and pepper, for 4 to 5 minutes until soft. Reserve. Slice and sauté the morels in the remaining foie gras fat. Season with salt, pepper, and garlic.

Peel and blanch the asparagus in salted water until tender. Drain. Arrange the asparagus spears on 4 plates. Toss the warm vegetables with the morels, and dress with a few drops of balsamic vinegar. Arrange the warm vegetables on top of the asparagus spears and cover with a 3-ounce slice of smoked foie gras. Slice the lobster and decorate each plate with slices and pieces of lobster.