Yield: 2 servings
Recipe courtesy Chef George Mavrothalassitis, Chef Mavro Restaurant
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
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
Instructions:
- Preheat oven to 350F.
- Combine all ingredients for broth and simmer 30 minutes.
- Cook lobster in boiling broth for 8 minutes.
- Cool and remove 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 mixture into small buttered ramekins, place them in a bain marie covered with aluminum foil and bake for 20 minutes.
- Place lobster tail, turnips, carrots, snap peas and leeks in boiling broth.
- Serve in two individual soup plates with chervil on top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
