Wafered Lobster with Foie Gras of Duck
PARIS, 4 JANUARY 2006—A recipe from Jacques Le
Divellec, one of France's leading seafood specialists.
2 Lobsters of about 2 lbs apiece
4 scallops of fresh Foie Gras
of duck of about 2 1/2 oz apiece
2 oz Butter
of 1 Lime
2 fl oz Shellfish stock
2 oz mixed green Salad
tbsp chopped Chives
Pepper from the mill
For the Shellfish stock (see
1 1/2 lbs Mussels or other shellfish
1 1/2 oz Shallots
3/4 oz Onion
1/3 small clove of
2 glasses dry white Wine
1 small Bouquet garni
you would like to order Jacque Le Divellec's book from
la Page, the French on-line book store, it is available for
the price of
- Place the lobsters in the upper part of a steamer, above the
boiling water, and steam for about 10 minutes (they should be barely
cooked). Preheat the grill of the oven.
- Halve the lobsters lengthwise. Remove the meat from the tails,
crack the shell of the claws and extract the meat keeping it intact.
Place the upper casings under the grill for a few minutes to finish
- Lightly flour the foie gras scallops and pan fry them in butter
for two minutes turning them over half way through. Cut the lobster
tails into thin slices. Place the scallops in the centre of each
plate and surround them with the sliced tails, the claws and heads
of the lobster.
- Leave the pan on high heat and deglaze with the lime juice and
shellfish stock. Remove from heat and blend in the remaining butter
cut into tiny pieces using a hand whisk. Taste and rectify the
seasoning, and top the lobster pieces with the sauce. Sprinkle with
the chopped chives and decorate with a few salad leaves. (See photo
A Recipe by Jacques Le Divellec
from his book "Mes
Meilleures Recettes" (My Best Recipes), published by SOLAR, Paris
(in French only).
192 pages - illustrated with 120 photographs by
Nicolas Leser - of starters, single course dishes, recipes for
shellfish and molluscs, for crustaceans and seawater and freshwater
fish. Texts are clear, easy to follow and full of useful tips,
including the preparation of basic stocks and sauces.
great talent of Jacques Le Divellec, who is one of France's leading
seafood specialists, has always been to keep things simple, whether
he's preparing sardines or lobster. When the basic ingredients are of
highest quality, there is no point in drowning them in un-necessarily
complicated sauces; precise ingredients, short cooking times, original
flavours are the hallmark of his recipes. This is a must for anyone
who enjoys fish, and beginners will find the recipes easy to follow.
107 rue de l'Université,
Tel : (33) 01 45 51 91 96
Read our archive interview of Jacques Le Divellec -
The Man of the Sea.
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