The fifth lobster dish inspired by Ron Siegel's

                     battle with Iron Chef Hiroyuki Sakai

                                                        Lobster and Foie Gras, Fig Sauce

                                  Lobster tails cooked in a huge amount of butter (about five pounds)

                                  in a big pot with rosemary, thyme, and garlic. The sauce was made

                                  from port wine and figs brought to a boil.

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