Smoked Lobster & Foie Gras

Smoked Lobster & Foie Gras

Posted by Chef Stephen Richard on 7th Jun 2020

The dish is layered with pink peppercorn kissed sunset acres goat cheese mousse, cranberry, maple jam, brown butter crème fleurette and sweet and salty pine nut brittle.

It takes about 2 hours to make and feeds 6.


2- 1 ½ lb new shell maine lobster
3oz hudson valley foie gras


2 large eggs beaten
1/2 c all purpose flour
1/2 tsp granulated sugar
1 tsp orange zest
1 tsp fresh fine chopped thyme
¼ tsp salt
1/2 stick unsalted butter
1/2 c water
1 oz asiago cheese

Cranberry, maple jam:

3oz rinsed cranberries
1/8 c cider vinegar
¼ c honey
¼ c port
Pinch of salt

Brown butter crème fleurette:
1 egg
1 stick brown butter
1 tbl mascarpone
1 tsp lemon juice
1 tsp rice wine vinegar
1 pin drop of sriracha
Salt to taste

Goat cheese mousse:

5 oz sunset acres goat cheese
1 tsp ground pink peppercorns
½ c + 2 tbl heavy cream
Salt to taste

Sweet n salty pine nut brittle:

¾ c granulated sugar
¼ c light corn syrup
¼ c pine nuts
1 tsp salt
Cooking spray


Smoked lobster:

Blanch lobster in boiling water for 5 minutes. Remove from water, crack shells and let drain. In a smoker, smoke lobster in shell at 150 f for 2 hours. Remove from smoker and shuck meat.


Preheat oven to 425 degrees F. Place rack in center of oven. Line a baking sheet with parchment. Sift together flour, sugar and salt. Set aside.

Place butter, orange powder, thyme and water in a saucepan over medium heat. Bring to a boil. Remove from heat and with a wooden spoon, quickly add the flour mixture. Return to heat and stir constantly until dough pulls away from the sides of the pan and forms a thick, smooth ball (about 1 to 2 minutes). Fold in asiago.

Transfer dough to electric mixer and beat on low speed a minute or two to release the steam from the dough. Once the dough is luke warm start adding the lightly beaten eggs and continue to mix until you have a smooth and sticky paste.

Pipe 6 mounds of dough onto baking sheet a couple inches apart. With a pastry brush, gently coat tops of dough with water. Bake for 15 minutes and then reduce oven to 350 degrees f and continue to bake for another 20 to 30 minutes until shells reach a nice amber color and they are dry inside. Remove from oven and cool on rack.

Cranberry, maple jam:

Combine all ingredients in a heavy bottom pan. On medium heat while constantly stirring reduce until thick and pulpy. Remove from heat and with a fork crush cranberry mixture into a jam like substance.

Goat cheese mousse:

In an electric mixer combine goat cheese, pink peppercorns and 2 tbl of cream. Mix on medium speed until smooth and creamy. Set aside. In a separate bowl whisk cream until soft peaks form. Fold whipped cream into goat cheese mixture and season with salt and pepper to taste.

Brown butter crème fleurette:

In a small stainless steel mixing bowl combine vinegar, egg yolk, sriracha and lemon juice. Whisk over boiling water until frothy. Slowly whisk in the brown butter and rendered foie gras fat. keep cooking until ribbons form behind whisk. Remove from heat and fold in mascarpone. Season with salt and pepper to taste.

Sweet n salty pine nut brittle:

Coat baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a small saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.

Stir in pine nuts. Cook, stirring occasionally, until mixture is pale amber, about 6 minutes. Sprinkle with salt and pour onto baking sheet. Let cool. In a food processor pulse brittle into a coarse powder.

Lobster glazed foie gras:

Roast shells at 400 for 30 minutes. Remove from oven and add to pot with 2 c water. Reduce until there is only ¼ c stock and strain. Return stock to pot and reduce to 2 tbl of thick lobster syrup. Cut six thin slices out of foie gras, score and season both sides with salt n pepper in a heavy bottom pan bring 1 tbl of vegetable oil to smoke point add foie gras and sear on both sides until crispy. Drain fat and add lobster glaze. Toss to coat and remove from pan.


Cut grougeres in half. Place bottom piece on plate and top with foie gras. Top foie gras with goat cheese mousse. Top mousse with smoked lobster. Top lobster with cranberry, maple jam. Cap with top of profiterole. Ladle crème fleurette over the top. Sprinkle with pine nut brittle.