Name: Dancing land and sea
Prep time: 90 min
Cook time: 30 min
Yield: 100 approx.
Cuisine: American
Ingredients: For the lobster; 13 (250g) whole maine lobster tails; 4kg unsalted butter; Sea salt and freshly ground white pepper; For the foie gras mousse; 4kg grade A foie gras; 250ml double cream; 2 tbsp truffle oil; Sea salt and freshly ground white pepper; For the Calvados beurre blanc sauce; 2 tbsp olive oil; 1 tbsp shallots; 1 tbsp garlic; 4 lemongrass stalks, bottoms of stalk; 3 kaffir lime leaves; 1 Fuji apple, cored, seeded and chopped; 1 1/2 litres Calvados; a few thyme sprigs; a few parsley sprigs; 1 litre veal stock; 250ml double cream; Sea salt and freshly ground white pepper; 2kg unsalted butter; For the pear and apple confit; 5 Bosc pear, cored, seeded and chopped; 5 Fuji apples, cored, seeded and chopped; 125ml sherry; 2 tbsp sugar; 350ml Port wine reduction; Salt and freshly ground white pepper