Foie Gras In Lobster Broth

Directions

1. With kitchen shears, cut through top of lobster shells lengthwise down the center. Set tails, cut-sides up, on a board. With a heavy knife, slice tails in half lengthwise through cuts. Rinse.
2. Put lobster in shells and 8 c. water in a 4- to 5-qt pan over high heat. When just beginning to boil, turn heat to low and cook till lobster meat is barely opaque but still moist-looking in center of thickest part (cut to test), about 10 min. With a slotted spoon, lift lobster tails from pan and let cold. Pour liquid from pan and reserve.
3. When lobster is cold sufficient to touch, in about 5 min, pull meat from shells; break shells into about 2-inch pcs and return to pan. Chop 1/4 of the lobster meat and add in to pan along with butter, onion, carrots, and celery. Stir over medium-high heat till vegetables are limp but not browned, about 7 min.
4. Add in reserved cooking liquid and wine. Boil over high heat till liquid is reduced to 6 c., about 25 min. Pour through a fine strainer into a pitcher; throw away residue. Season broth to taste with salt, and keep warm.
5. Meanwhile, cut remaining lobster meat into 1/2-inch chunks. Cut foie gras into 1/4- to 1/2-inch chunks. Place lobster, foie gras, and green onions in separate small bowls.
6. To eat, spoon a piece of lobster and a chunk of foie gras into each small c. (demitasse); or possibly use 3- to 4-oz bowls. Pour warm broth into c.; add in green onions to taste. Sip broth and use a small spoon to eat lobster and foie gras.
7. This recipe yields about 6 c. broth; 12 servings.
8. Comments: If making up to 1 day ahead, refrigeratebroth and lobster meat separately.