Instructions: With kitchen shears, cut through top of lobster shells lengthwise down the center. Set tails, cut-sides up, on a board. With a heavy knife, slice tails in half lengthwise through cuts. Rinse.

Put lobster in shells and 8 cups water in a 4- to 5-quart pan over high heat. When just beginning to boil, turn heat to low and cook until lobster meat is barely opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. With a slotted spoon, lift lobster tails from pan and let cool. Pour liquid from pan and reserve.

When lobster is cool enough to touch, in about 5 minutes, pull meat from shells; break shells into about 2-inch pieces and return to pan. Chop 1/4 of the lobster meat and add to pan along with butter, onion, carrots, and celery. Stir over medium-high heat until vegetables are limp but not browned, about 7 minutes.

Add reserved cooking liquid and wine. Boil over high heat until liquid is reduced to 6 cups, about 25 minutes. Pour through a fine strainer into a pitcher; discard residue. Season broth to taste with salt, and keep hot.

Meanwhile, cut remaining lobster meat into 1/2-inch chunks. Cut foie gras into 1/4- to 1/2-inch chunks. Place lobster, foie gras, and green onions in separate small bowls.

To eat, spoon a piece of lobster and a chunk of foie gras into each small cup (demitasse); or use 3- to 4-ounce bowls. Pour hot broth into cup; add green onions to taste. Sip broth and use a small spoon to eat lobster and foie gras.

This recipe yields about 6 cups broth; 12 servings.

Comments: If making up to 1 day ahead, chill broth and lobster meat separately.

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