Pot-Au-Feu of Lobster, Scallops with Foie Gras and Black Truffles

posted: 06/30/10

Take Home Chef, Episode 68: Emma's Menu


  • One 2-pound to 2 1/2-pound/about 1-kg live lobster
  • 6 ounces/175 g baby spinach leaves
  • 4 cups/about 1 liter rich chicken stock
  • 12 baby carrots, peeled, stems trimmed
  • 6 large sea scallops, side muscle removed, scallops halved crosswise
  • 12 baby yellow pattypan (sunburst) squash
  • 4 baby leeks, trimmed
  • Four 1-ounce/30-g slices foie gras
  • Sea salt, to taste
  • 4 sprigs fresh tarragon, leaves only
  • 1 small black or white truffle



  1. Freeze the lobster for 30 minutes so that it becomes sleepy. Meanwhile, place a very large pot of water over a high heat and bring to the boil. Place the lobster head first in the boiling water and cook for 1 minute.
  2. Using tongs, remove the lobster from the water and set aside until it is cool enough to handle. Working over a large bowl to catch any lobster juices, carefully cut off the tail and break off the claws.
  3. Crack the tail and claws and extract the meat, using sharp scissors or poultry shears to cut through the shells. The meat will still be raw, but sufficiently loosened enough for you to pull it out of the shells. Keep the claw meat whole, if possible. Cut the tail meat into large bite size pieces. Set the meat aside.


  1. Place a large saucepan of salted water over a high heat and bring to the boil. Add the spinach and cook for 30 seconds or until wilted. Drain the cooking liquid and press out the excess moisture from the spinach. Mound the spinach in the center of 4 bowls, dividing equally.


  1. Place a large pot over medium-high heat and bring the chicken stock to a near simmer. Decrease the heat to medium. Place the carrots in the stock and cook for 2 minutes. Place the scallops and lobster meats in the stock along with the carrots and simmer very gently until the lobster and scallops are cooked through and the carrots are just tender. This should take about 2 minutes.
  2. Remove the carrots, scallops and lobster meats from the stock and arrange them around the spinach in the bowls, dividing equally. Add the squash and leeks to the stock.
  3. Return the stock to a boil over high heat and boil until the vegetables are just tender, about 5 minutes for the leeks and 12 minutes for the squash. Arrange the cooked squash and leeks in the bowls. Decrease the heat to medium so that the broth simmers gently. Add the foie gras and cook for 2 minutes.
  4. Place the foie gras atop the spinach in the bowls. Return the broth to a simmer then carefully strain the broth through a fine meshed strainer and into a large measuring cup (you will have about 2 to 2 1/2 cups/450 to 565 ml of broth).
  5. Season the broth to taste with a little salt. Pour the hot broth over the foie gras and other cooked ingredients in the bowls, dividing equally. Garnish with the tarragon leaves. Thinly shave the truffle over the pot-au-feu and serve.
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