@ 2005-2024 A.F.Touch. All rights reserved
4.8/5 (13 votes)

Baked Foie Gras with Lobster Sauce

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :

Baked foie gras and lobster sauce recipe for 6 people :

  1. 250g duck foie gras
  2. 5cl meat glaze
  3. 5cl whole milk
  4. 2 whole eggs
  5. 2 egg yolks
  6. salt and freshly ground pepper
  7. a pinch of nutmeg
  8. 1 small tin lobster coulis
  9. 2 Tbs double cream
  10. 1 dash red port
Baked Foie Gras with Lobster Sauce
Instagram buttonDiscord buttonFacebook buttonTwitter button


1) Place your trimmed foie gras in the cutter along with the meat glaze, milk, eggs, egg yolks, port and season with the nutmeg and salt and pepper.
2) Mix for 30 seconds. Pass the mixture through a fine sieve. Pour the mixture in 6 ramekins.
3) Start your oven at 150'C (302'F).
4) Take a shallow oven dish and line it with a sheet of news paper (it will prevent the water to boil). Place your ramekins and pour some cold water into the tray. Bake for 1h30. The foie gras must have the texture of baked custard when done.
5) Heat up your lobster coulis and add the cream. Set aside.
Unmold your bake foie gras at the centre of a plate and pour a bit of lobster sauce around it. Repeat for each ramekins.

If you can afford it add a small bit of truffle julienne in the foie gras mixture.

I wish to tank Maitre Lucien Tendret for giving me the idea of this recipe when he created his famous "le gâteau de foies blonds de bresse served with a fresh water crayfish sauce".
credits photo : © A.F.Touch-cuisine

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


Gardons le contact