Keahole Lobster in an Asian Broth |
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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 2 |
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Ingredients:
1 1/4 cups white wine |
2 1/2 cups water |
1 tablespoon tamarind paste |
1 carrot, diced |
1 celery stalk, diced |
1 onion, diced |
1 bouquet garni (thyme, parsley, bay leaves, bundled and tied with twine) |
3 cloves garlic |
1 stalk lemon grass, smashed |
4 pieces whole star anise |
sea salt |
ground white pepper, from pepper mill |
cayenne |
1 1/2 pounds keahole (or maine) lobster |
1 cup whipping cream |
2 whole eggs |
sea salt and ground white pepper |
1 hawaiian vanilla bean, sliced lengthwise |
4 baby turnips, peeled and blanched |
4 baby carrots, peeled and blanched |
8 sugar snaps, blanched |
1 leek, white only, cooked in salted water for 8 minutes, sliced into 6 pieces |
6 sprigs chervil |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine all ingredients for Broth and simmer for 30 minutes.
3. Cook the lobster in the boiling broth for 8 minutes, cool and remove the lobster from its shell, cut the tail lengthwise and chop the claws and knuckles finely. Finely strain the broth and reserve hot.
4. In a food processor, mix the cream, eggs, chopped lobster parts, sea salt and white pepper. Pour the mixture in small buttered ramekins; place the custard in a bain marie covered with aluminum foil and bake for 20 minutes.
5. Place the lobster tail, turnips, carrots, snap peas, and leeks in the boiling broth. Serve in 2 individual soup plates with chervil on top.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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