Keahole Lobster in an Asian Broth

Total Time:
1 hr 35 min
25 min
1 hr 10 min

2 servings

  • 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
  • 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.

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