Open oysters by putting the blade of a sturdy knife between shells and twisting
Place in a small saucepan
Bring oysters and juices to a boil
Turn off the heat immediately after
Leave to rest
Cook lentils in boiling salted water
Drain after 20 minutes
Mix lentils with cream, milk, fresh lemon juice, salt, pepper and nutmeg
Mix until you get a coulis that isn’t too watery
Keep coulis warm and reserve
Place all herbs, 1 pinch of coarse salt, fresh lemon juice, olive oil, soybeans and vinegar into a mixer
Blitz for 20 seconds
Pass through a fine sieve and reserve
Arrange oysters on a bed of coarse salt
Slice foie gras into four evenly sizes portions
Fry for 2 minutes on either side
Warm oysters and lentil coulis if cold by placing in a low heated oven for a few minutes
When warm, put the foie gras, coulis and herb oil evenly into shells
Serve