Difficulty: [3/5]
Bring 1.5 liters of water to a boil in the lower basket of a steamer. Layer seaweed on aluminum foil, place the lobster on top, cover with more seaweed, seal tightly in the foil, and steam in the perforated upper basket with the lid closed for 25 minutes.
After 10 minutes, add the trimmed green beans to the perforated basket. Continue cooking, then cool the lobster and shock the green beans in ice water to halt cooking. Drain the beans.
Crack the lobster shell, slice the tail into medallions, and extract meat from the legs.
Wash and dry the mixed greens.
Thinly slice the foie gras.
Arrange the salad greens on a large platter. Artfully place the lobster medallions, foie gras slices, green beans, thinly sliced truffle, and chervil sprigs.
Sprinkle with Guérande fleur de sel, milled white pepper, and crushed pink peppercorns.
Whisk sunflower oil, hazelnut oil, sherry vinegar, chopped chervil, salt, and pepper in a bowl to emulsify the dressing. Drizzle over the salad and serve the remainder in a sauceboat.
Jacques Manière, a master chef who rose from dishwasher to earn top accolades like the Golden Rooster and three Gault & Millau toques, revolutionized French cuisine with Asian-inspired steaming techniques.
Dedicated to my late friend Jacques Manière, a culinary genius gone too soon.
