Salad of Foie Gras, Lobster and Soft-boiled Duck Eggs

For a truly luxurious starter try Kylie Kwong's richly textured foie gras, lobster and duck egg salad
By Kylie Kwong
Salad of Foie Gras, Lobster and Soft-boiled Duck Eggs
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 1 live lobster, around 700g
  • 4 duck eggs
  • 60 baby g green beans, trimmed
  • 60baby g tinned butter beans, trimmed
  • 40 ml extra virgin olive oil
  • 2 tsp red wine vinegar
  • 2 tsp chardonnay vinegar
  • 1 tsp sea salt
  • 75 g foie gras
  • handful of leaves lamb's lettuce, washed

Tips and Suggestions

"Definitely a dish to be reserved for truly special occasions," says Kylie, "this decadent dish uses three of my most favourite ingredients - earthy, rich, silky, refined foie gras (try to find Georges Duboeuf brand); sweet, succulent lobster flesh; and rich, runny duck eggs - matched perfectly with crisp beans, delicate French vinegars and best-quality extra-virgin olive oil. If you prefer, you can substitute freshly cooked prawns or crabmeat for the lobster."


1. Place lobster in freezer for 1 hour, where it will 'go to sleep', then lower into a large saucepan of boiling salted water and cook for 5 minutes. Using tongs, carefully remove lobster, drain and allow to cool at room temperature.

2. When the lobster is cool, twist off the large claws and the legs. Crack the claw shells and remove the lobster meat in as large pieces as possible. Detach the head from the tail, slice the head in half and remove the greenish tomalley and roe (both edible). Turn over the tail section and cut along either side of the under shell with kitchen scissors. Take out the tail meat in one piece. Slice the lobster meat thickly on the diagonal and remove the intestinal tract.

3. Meanwhile, bring a pan of water to the boil, add in the duck's eggs and boil for 7 minutes. Drain, refresh in cold water, peel and set aside.

4. Add green beans and butter beans to a pan of boiling salted water and cook until 'al dente'. Drain, refresh in cold water and drain again.

5. Combine the green and butter beans in a bowl with olive oil, wine and chardonnay vinegars and salt.

6. To serve, cut the foie gras into slices and gently tear the eggs in half.

7. Place the lamb's lettuce on a serving plate and top with the beans, reserving the dressing. Arrange eggs and lobster on the plate, top with foie gras and drizzle with the reserved dressing.

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