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
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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