Recipe courtesy of George Mavrothalassitis

Keahole Lobster in an Asian Broth

Name: Keahole Lobster in an Asian Broth
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 2 servings
Ingredients: 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; 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

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Level: Advanced
Total: 1 hr 35 min

Prep: 25 min
Cook: 1 hr 10 min

Yield: 2 servings

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Ingredients

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

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.

Recipe courtesy of Chef George Mavrothalassitis, Chef Mavro Restaurant