Recipe courtesy of James Aptakin and Vic "Vegas" Moea
Print
Total:
2 hr
Prep:
1 hr 30 min
Cook:
30 min
Yield:
100 servings
Level:
Intermediate

Ingredients

  • 13 (8-ounce) whole Maine lobster tails
  • 8 pounds unsalted European butter (recommended: Plugra)
  • 100 (2-inch) puff pastry rounds
  • 4 ounces egg wash
  • Sea salt and freshly ground white pepper
Foie Gras Mousse:
  • 8 pounds Grade A foie gras
  • 1 cup heavy cream
  • 1 ounce truffle oil
  • Salt and freshly ground white pepper
Calvados Beurre Blanc Sauce:
  • 2 tablespoons oil
  • 1 tablespoon shallots
  • 1 tablespoon garlic
  • 4 lemongrass, bottoms of stalk
  • 3 Kaffir lime leaves
  • 1 Fuji apple diced
  • 6 cups Calvados premium liquor
  • Thyme sprigs
  • Parsley sprigs
  • 4 cups veal stock
  • Salt and freshly ground white pepper
  • 4 pounds unsalted European butter (recommended: Plugra)
  • Lemon zest, to taste
Pear and Apple Confit:
  • 5 Bosc pear, minced
  • 5 Fuji apple, minced
  • 1/2 cup sherry
  • 2 tablespoons sugar
  • 12 ounces Port wine reduction
  • Salt and freshly ground white pepper
Garnish:
  • Vegetable oil
  • 100 Lotus chips
  • 100 chive spears
  • Rice noodles, for serving

Directions

For the lobster, remove meat from shell and submerge in butter over high heat. Cook at 160 degrees F to 190 degrees F for about 8 minutes until meat is tender and almost cooked. Cut in 1-ounce medallions and allow to cool and season with salt and pepper.

For the foie gras mousse, sear foie gras for 40 seconds on each side. In a food processor, mix foie gras, heavy cream. Add truffle oil, salt and pepper and mix on high. Place in piping bag.

For Calvados beurre blanc sauce, add oil, and saute the shallots, garlic, lemon grass, kaffir leaves and apples into a large stock pot and delgaze with Calvados. Add thyme and parsley stems, reduce for 10 minutes. Add veal stock and reduce. Add cream and salt and pepper. Finish off with the butter and combine until smooth. Add lemon zest and strain through fine mesh.

For pear and apple confit, mince pear and apple and marinate in remaining ingredients. Season with salt and pepper.

For garnish, dredge lotus chips in potato flour and deep-fry to golden brown and drain.

To assemble, cut puff pastry to 2-inch rounds and brush with egg wash. Place in a preheated 350 degrees F oven for 12 minutes, allow to cool, and cut them in half. Pipe foie gras mousse onto puff pastry and place 1-ounce lobster on top. Ladle beurre blanc sauce on top with pear and apple confit. Drizzle port reduction and garnish with 1 lotus root chip and chive spear. Line chaffing dish with rice noodles and place appetizer on top.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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