Cook the lobsters for 10 minutes in well-salted simmering water or steam. Leave them to cool before peeling them, cut the tail into medallions and cut the claws into not too small pieces. Set aside.
Make sticks out of the apple (the size of a matchstick apple, leaving the green skin at each end). Hold them in lemon water to prevent them from turning brown (not too long, however, otherwise the lemon flavor will penetrate the apple).
Also cut a few pieces of chives, a little longer than the apple sticks.
Wash the lettuces, and cut the leaves into strips. Add arugula (about ¼ arugula for ¾ green salad).
Prepare a vinaigrette with hazelnut oil and cider vinegar. Salt and white pepper.
Arrange on a plate a ribbon of salad, the pieces of lobster, small slices of foie gras, a garnish with apple and chives, all drizzled with vinaigrette, not badly on the salad, very little on the rest. Spread the warmed hazelnuts in a knob of salted butter at the last moment.
Possibility of serving on a dish in the same way.
