Recipe courtesy of George Mavrothalassitis
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Total:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min
Yield:
2 servings
Level:
Advanced

Ingredients

Broth:
Lobster:

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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