- 2 3-ounce poached lobster medallions
- 2 2-ounce foie gras medallions
- 2 oz whole unsalted butter
- To taste salt and pepper
- 1/2 cup heavy whipping cream
- 2 ounces veal demi
- 2 ounces pinot grigio
- 1 tablespoon sliced white truffle
- 6 each roasted chestnuts
- salt and pepper to taste
Sauce: Roast de-shelled chestnuts on a cookie sheet at 350 degrees until golden brown. Warm a heavy gauge saucepan then add chestnuts and cream, reduce by half and purée. Add white wine and veal demi, simmer for 10 minutes. Season with salt and pepper, and then fold in sliced truffles. Taste and adjust if needed and reserve.
To Plate: Heat a heavy gauge sauté pan on high until hot. Season foie gras with salt and pepper. Add whole butter to sauté pan, then the foie gras. Brown on both sides, turn heat down if needed. Reserve foie gras on a paper towel. Place poached lobster into sauté pan and warm through. Plate with risotto or alone with sauce pooled on the plate first, then the foie gras and lobster. Serves 2.
Chef Michael Trombley
18100 W. Ten Mile Rd.
Southfield, MI 48075–2630