Lobster and foie gras royale

Heat a rondeau pan, then add the bacon.

Deglaze with the white wine and add the Stand & Overrun.

Reduce by half and strain through a sieve.

Grill a lobe of foie gras, approximately 500-600 g.

Once cooked, devein and season.

Place the bacon cream in a saucepan with the foie gras and bring to the boil.

Transfer to a blender and add six whole eggs and three egg yolks.

Blend and season with salt and pepper.

Strain through a sieve and transfer to a baking tray.

The mixture should be approximately 2 cm thick.

Cover the tray and bake in a steam oven at 98°C for 15 minutes.

Cook the lobsters in a chauffante with white wine and peppercorns.

Small claws 3 minutes.

Large claws 5 minutes.

Bodies 1 minute.

Reserve heads to make the juice.

Chop the lobster heads into small pieces.

Drizzle olive oil into a hot casserole.

Brown the lobster heads, then add the butter and roast.

Add the finely chopped fennel, head of garlic, shallots and tomatoes.

Add the tomato paste.

Cook for 5-10 minutes, then deglaze with white wine and cognac.

Reduce and add enough water to cover the ingredients.

Simmer gently for 2½ hours.

Remove and strain the juice through a sieve.

Keep in a saucepan.

Whip the Stand & Overrun in a mixer.

Carefully fold in the fromage blanc.

Add the salt.