- 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
- 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
Preheat oven to 350 degrees F.
Combine all ingredients for Broth and simmer for 30 minutes.
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.
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.
Place the lobster tail, turnips, carrots, snap peas, and leeks in the boiling broth. Serve in 2 individual soup plates with chervil on top.
* 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.