Gourmet Terrine of Lobster with Foie Gras and Herbs - Strasbourg , Alsace, France

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Gourmet Terrine of Lobster with Foie Gras and Herbs

  From the restaurant "PHILIPPE BOHRER" in Rouffach 
Gourmet Terrine of Lobster with Foie Gras and Herbs

  Ingredients to serve 8 people 
1 liter of lobster stock
4 soup spoons of Ricard liquor
1 lobster (about 800 g)
350 g of foie gras
8 sheets of gelatin
snipped chives and chervil
green beans
carrots
small peas
fresh chanterelle mushrooms cooked
salt and pepper

  Preparation 
Bring the lobster stock to a boil with the Ricard. Season with salt and pepper. Poach the lobster in the stock and let the lobster cool. Reduce the lobster stock by one half and then incorporate the gelatin sheets that have already been soaked in cold water. Bring to a boil and rectify the seasonings.

Put a layer of this jelly in a terrine and chill. In this order layer the following: vegetables, chopped lobster meat, foie gras, the herbs and a second layer of vegetables. Finish by topping with the rest of the jelly. Place a small plank on the top and chill in the refrigerator. Serve in slices.
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