with Fig and Foie Gras
1 lobster tail
2 half inch slices foie gras
9 fresh figs
7/8 cup port wine
1/2 stick unsalted butter
2 tbsp chocolate
1 tbsp coffee
20 leaves Italian parsley
2 tbsp grape seed oil
salt and pepper to taste
Thaw lobster in refrigerator for 24 hours prior to cooking. Once thawed, boil a pot of hot water and prepare an ice bath nearby. Submerge the lobster tail in boiling water for 90 seconds and then put into ice bath for 3 minutes. Once cold, use kitchen scissors to gently cut the shell vertically from the bottom. Gently remove the tail meat in one piece.
Vacuum seal lobster tail with 1/2 stick of butter . Heat the water bath to 55C/ 131 F. Cut a small piece of foam tape and adhere it to the bag on the thickest part of the lobster. Insert a hypodermic temperature probe to the center of the lobster tail. Connect to a type K digital thermometer and submerge the lobster tail in the water bath until its core reaches 53.8C/129F for about 20-30 minutes.
Pressure Cooked Figs:
Wash and clean the 9 figs. Cut the top and bottom making a small cross cut on the top of each fig. Gently place the figs in the pressure cooker and add the port wine. It should cover about half to 2/3rd of the figs. Pressure cook them for 3 minutes low and then quickly release the pressure using the valve. Take 3 of the figs and the braising port and add to the blender. Add the coffee and chocolate and blend high for 30 seconds. Pass it through a fine sieve and discard the solids. Keep warm.
Simply take a plate and tightly cover it with food-grade plastic wrap making sure it's as flat and tight as possible. Brush neutral oil ail across its surface and add the leaves making them as flat as possible. Brush (or use your fingers) additional oil on top of each leave. You can also use neutral flavor cooking spray.
Microwave for about 4 minutes. Keep an eye on them since you don't want to burn them. Once done, transfer to paper towel and reserve for plating.
Score the foie gras, season with salt and pepper, and put in a cold pan to medium high heat and cook for about 5-6 minutes.
Place the fig-chocolate sauce in the bottom of each plate. Place 3 or 4 figs on top of the sauce and gently flatten them just enough to support the lobster tail. Place the lobster tail on top and add about 1 to 2 tbsp of the butter used for cooking them. Place the foie gras on top.
Garnish with the fried leave and half of the green braised fig.
Recipe by rsalas