Jul 13 2026
Restaurants›Bistro de Margot›Crème Brûlée Foie Gras & Homard, Pistache Craquante, Essence De Homard Recipe

Crème Brûlée Foie Gras & Homard, Pistache Craquante, Essence De Homard Recipe

Inspired by Bistro de Margot
Time2h
Serves4

Foie gras & lobster crème brûlée, pistachio, lobster essence

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Ingredients

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Foie Gras & Lobster Crème Brûlée

Pistache Craquante

Lobster Essence

Method

Foie Gras & Lobster Crème Brûlée Preparation

  1. 1

    Blend Ingredients

    In a blender, combine foie gras, lobster meat, heavy cream, egg yolks, sugar, salt, black pepper, and vanilla extract. Blend until smooth.

  2. 2

    Bake

    Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 150°C (300°F) for about 30-35 minutes, or until set. Cool completely.

  3. 3

    Caramelize Sugar

    Sprinkle a thin layer of sugar on top of the cooled crème brûlée and caramelize using a kitchen torch or under a broiler until golden brown.

Pistache Craquante Preparation

  1. 4

    Prepare Caramel

    In a saucepan, combine sugar and water. Cook over medium heat until sugar dissolves and turns golden brown.

  2. 5

    Add Pistachios

    Stir in the chopped pistachios quickly and pour onto a parchment-lined baking sheet. Let it cool and harden before breaking into pieces.

Lobster Essence Preparation

  1. 6

    Sauté Shells

    In a pot, melt butter and sauté lobster shells, shallots, and garlic until fragrant.

  2. 7

    Simmer

    Add water, salt, and black pepper. Bring to a boil, then lower the heat and simmer for 30 minutes. Strain and reserve the liquid.

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