Recipe courtesy of George Mavrothalassitis

Keahole Lobster in an Asian Broth

  • Level: Advanced
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Cook: 1 hr 10 min
  • Yield: 2 servings
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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.

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