Lobster Liver Cheese with Bisque Cocktail and Goose Liver Bread

Lobster liver cheese with bisque cocktail, goose liver bread and black mustard

Cut a third of the goose liver into 1 cm cubes and marinate it with salt, pepper, 5-spice powder, Sauternes and half of each of the other alcohols for one night.

Then reduce the marinier stock to a quarter and mix with the cream cheese until smooth. Soak the gelatin in cold water and mix it in as well. Mix in the lobster and the marinated goose liver cubes. Form everything into a thin baking dish lined with the blanched leeks, refrigerate for 3 to 4 hours.

For the bisque cocktail, sauté the lobster carcasses with the onion, carrot and tomato, extinguish with the remaining alcohol. Add the poultry stock and boil to half.

Add whipped cream, season with star anise, salt, sugar and tarragon and simmer gently for 30 to 45 minutes. Strain the sauce, mix with butter and pour into cocktail glasses.

Toast the brown bread on both sides until golden and grate with garlic. Cover with the thinly sliced remaining foie gras, season with salt and season with pepper.

Cover the mustard seeds with water, then boil them with 50 g of sugar, vinegar and red wine until syrupy, add mustard powder and Dijon mustard, add oil, season with salt and season with pepper.

Cut the lobster liver cheese into slices, put 1 slice on each plate, add 1 slice of goose liver bread, add the mustard sauce in a sachet. Serve the bisque cocktail with it.

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