Pan-seared lobster w lemongrass broth shiitake truffle flan

4 servings

Ingredients

Quantity Ingredient
4 Whole Live lobsters -; (1 1/2 lbs ea)
3 cups Lemongrass-Lobster Broth; see below
Juice of 1/2 a lemon
Salt; to taste
Freshly-ground white pepper; to taste
Canola oil; for cooking
Shiitake Truffle Flan; see * Note
Sliced scallions; for garnish
=== LEMONGRASS LOBSTER BROTH ===
4 Uncooked lobster heads; from above
1 Fennel bulb; sliced
1 Red onion; sliced
1 Carrot; sliced
1 Celery stalk
6 Lemongrass stalks; white part only, pounded
2 slices Ginger
1 cup Chardonnay
1 tablespoon Tomato paste
1 Bay leaf
½ teaspoon Green peppercorn; whole
6 cups Water
Canola oil; for cooking
=== BOK CHOY FONDUE ===
1 teaspoon Minced ginger
1 teaspoon Minced garlic
1 tablespoon Butter
4 cups Chopped bok choy
½ cup Lemongrass Lobster Broth; from above
Lobster knuckle meat from 4 lobsters
Salt; to taste
Freshly-ground black pepper; to taste

Directions

* Note: See the "Shiitake Truffle Flan" recipe which is included in this collection.

Place live lobsters in the freezer to "numb", then quickly slice head in half. Separate claws, tail and knuckles. Save heads for broth. (If there is any green coral, pull out and dry in 200 degree oven for 4 hours then grind to a red powder for garnishing.) Cut tail in half, leaving the end attached. Place claws in a bowl and pour boiling salted water over them and let stand for five minutes. Place knuckles in for the last 3 minutes.

Strain lobster and immediately plunge into an ice bath. Deshell lobster which is not fully cooked. In a hot saute pan, coat with oil and saute seasoned tail, feeler-side down. Cook both sides, about 5 minutes, then add claws. Deglaze with stock, add lemon juice and check for seasoning.

LEMONGRASS LOBSTER BROTH: In a hot stock pot, coat with a little canola oil and color the lobster heads. Add fennel, onions, carrots, celery, lemongrass and ginger. Saute until soft. Deglaze with wine and reduce. Add tomato paste, bay leaf, peppercorn and water to cover the heads. Simmer slowly for 2 to 3 hours then strain. BOK CHOY FONDUE: In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat.

Season and cook until soft. Check for seasoning. In a large pasta bowl, place small mound of bok choy. Top with flan and top that with lobster.

Ladle in broth and garnish with sliced scallions and coral, if any. This recipe yields 4 servings.

Suggested Wine: Chandon, Reserve Cuvee, Napa County Sparkling Wine (25th Anniversary)

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A25)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-20-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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