Keahole Lobster in an Asian Broth

Deselect All

Broth:

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

Lobster:

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