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1
For the lobster, remove meat from shell and submerge in butter over high heat.
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2
Cook at 160 degrees F to 190 degrees F for about 8 minutes until meat is tender and almost cooked.
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3
Cut in 1-ounce medallions and allow to cool and season with salt and pepper.
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4
For the foie gras mousse, sear foie gras for 40 seconds on each side.
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5
In a food processor, mix foie gras, heavy cream.
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6
Add truffle oil, salt and pepper and mix on high.
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7
Place in piping bag.
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8
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.
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9
Add thyme and parsley stems, reduce for 10 minutes.
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10
Add veal stock and reduce.
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11
Add cream and salt and pepper.
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12
Finish off with the butter and combine until smooth.
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13
Add lemon zest and strain through fine mesh.
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14
For pear and apple confit, mince pear and apple and marinate in remaining ingredients.
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15
Season with salt and pepper.
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16
For garnish, dredge lotus chips in potato flour and deep-fry to golden brown and drain.
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17
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.
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18
Pipe foie gras mousse onto puff pastry and place 1-ounce lobster on top.
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19
Ladle beurre blanc sauce on top with pear and apple confit.
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20
Drizzle port reduction and garnish with 1 lotus root chip and chive spear.
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21
Line chaffing dish with rice noodles and place appetizer on top.
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22
A viewer, who may not be a professional cook, provided this recipe.
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23
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
