Five—Spiced Roasted Maine Lobster with Port—Poached Figs and Sautéed Moulard Duck Foie Gras

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By Thomas Keller

Published 1999

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During the summer, figs are in abundance, so we created a lobster dish to show them off, treating the shellfish like a meat: seasoning it with squab spice, oven-roasting it with beurre monté, and serving it with foie gras. The most beguiling element of this dish is the sauce. I knew I wanted it to be a purée of figs that had been poached in port, rather than a butter sauce; the figs and port would go well with the foie gras. But I also wanted some other elements that would give the dish som