Creole Blaff of Caribbean Lobster and Mexican Foie Gras from Chef Marc Ehrler

mexican foie gras

🥗Healthier: duck liver pâté

💰Cheaper: chicken liver

Duck liver pâté offers a similar flavor profile at a lower cost.

caribbean lobster

🥗Healthier: shrimp

💰Cheaper: pollock

Shrimp provides a similar texture, while pollock is more budget-friendly.

Heat olive oil in a large pot over medium heat.

Add sliced onions and scallions to the hot oil.

Puncture the habanero chili and add it to the pot.

Add 2 cloves of garlic (not chopped) and bay leaves to the pot.

Add black peppercorns (not crushed) to the pot and sauté until the vegetables are bright and softened.

Pour in about 1 cup of white wine and about 4-5 cups of water, then add gray salt to taste.

Bring the liquid to a boil.

Carefully add the lobster tail to the boiling liquid and cover the pot.

Turn off the heat and let it sit for about 12-14 minutes for the lobster to cook.

After 12-14 minutes, remove the lobster tail and cut it in half lengthwise.

Add the foie gras to the pot face down and cover again, cooking for about 12 minutes.

Slice the foie gras on the bias after cooking.

Place the lobster on top of the sautéed vegetables in the pot.

Pour a little lime juice over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens