Creole Blaff of Caribbean Lobster and Mexican Foie GrasSeptember 17, 2015 • By Great Chefs
Creole Blaff of Caribbean Lobster and Mexican Foie Gras
By Great Chefs September 17, 2015
This dish is prepared with all the simplicity and respect for the French Creole tradition. The name “blaff” comes from the sound the broth makes as it simmers. While lobster and foie gras add elegance, the basic dish could also be made with simpler ingredients like snapper or chicken.
- Olive oil for brushing - 3 tablespoons
- Red onion - 1 small, thinly sliced
- Scallions - 8 small, cleaned and ends trimmed
- Habanero Chili - 1
- Thyme - 2 sprigs
- Italian Parsley - 6 sprigs
- Bay Leaf - 1
- Whole black peppercorns - 1 tablespoon
- Dry white wine - 1 cup
- Water - 6 cups
- Salt and freshly ground pepper to taste
- Lime Juice - 2 tablespoons, freshly squeezed
- Foie gras - 12 - 14 ounces, fresh
- Lobster Tails - two, 8-ounce
In a large stock pot over medium-high heat, heat olive oil to nearly smoking. using a long toothpick, poke a small hole in the side of the chili. Add red onions, scallions, habanero, parsley, thyme, garlic, bay leaf, and peppercorns to the olive oil. Toss the vegetables in the oil and cook until slightly softened, 3 - 4 minutes. Add white wine, simmer for 1 minute, then add the water. Add salt and pepper to taste. Bring the broth and vegetables to a boil and cook 5 to 6 minutes. Place foie gras and lobster tails in the broth. Cover the pot with a lid and remove from heat, letting pot sit. After 12 - 14 minutes, remove foie gras from broth, setting on a rack to drain. After 4 minutes longer, remove lobster tails to a rack to drain. Bring the broth and vegetables back to a boil. Remove pot from heat and add lime juice, stirring to blend. Take out the habanero pepper and discard. Slice foie gras diagonally into 4 slices. Remove lobster tails from their shells and cut each tail in half lengthwise.
To serve: Place a small amount of broth and vegetables in the bottom of each serving bowl. Lay a lobster piece in the broth, garnishing it with a scallion from the broth pot. Top with a foie gras slice. Garnish side of bowl with herbs from the broth pot. Pour a small amount of broth over the top and serve.