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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, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.