Foie Gras and Lobster Salad with Papaya by D'Artagnan

Lobster: 1. Fill a 10-12 lb. pot with water about 2/3 full. Add the salt and bring the water to a rolling boil. With your hand on the carapace, or central part of the body, place the lobsters in the pot and cook, uncovered for exactly 3 1/2 minutes. Using a pair of tongs, remove the lobsters from the pot and allow them to cool to room temperature.

Remove the lobster meat from the claws and knuckles, keeping the meat as intact as possible. Break the carcass off the tail and reserve for another purpose.

Using a sharp knife or cleaver, split the tail in half lengthwise and remove the meat. Remove the dark "vein." Cut each half-tail in half again. Cover and refrigerate. Salad: 1. Set a 12-inch sauté pan over medium heat and add the duck fat. Lightly season the lobster pieces with pepper and add to the hot oil along with the red onion. Cook the lobster and the onion for about 3 minutes, turning and moving the lobster pieces with tongs so they cook evenly.

Remove the lobster to a plate and let sit while you finish the salad. Leave the onions in the pan and remove the pan from the heat. Add the vinegar, lemon zest, and basil; season with salt and pepper. Also, add any liquid that accumulates on the plate with the lobster meat. Set aside, leaving the dressing in the pan. Foie gras: 1. Score the foie gras and season with salt and pepper. Place the slices directly into a hot, dry 10-inch sauté pan. Sear for about 30 seconds on each side, until a nice brown crust has formed. Remove the foie gras immediately and keep warm. Reserve the fat. Serving: 1. Return the 12-inch sauté pan with the dressing to the heat. Add the mixed lettuces to the pan. Using a pair of tongs, toss the lettuce over the heat until the greens are slightly warmed, but not cooked, about 1 minute of continuous tossing. When the greens are warm, lift them out of the pan and divide evenly among four serving plates. Work very quickly.

Place the foie gras on top of the salad and lean the lobster claw meat against it. Garnish the salad with the remaining chunks of lobster and ripe papaya. Spoon the remaining dressing over the salad and sprinkle with a few drops of foie gras fat. Recipe courtesy of D'Artagnan<