Lobster in Lemongrass Broth with Truffled Shiitake Flans

Name: Lobster in Lemongrass Broth with Truffled Shiitake Flans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 large bok choy, sliced 1/4 inch thick; 2 Tbsps butter; 1 Tbsp canola oil; 2 Tbsps canola oil; 1 slice carrot, cut on the diagonal into 1/4-inch slices; 1 celery stalk, chopped; 237 milliliters Chardonnay or other dry, full-bodied white wine; 4 eggs; 1 fennel bulb, cut into 1/4-inch slices; 1 teaspoon finely chopped fresh ginger; 1 Tbsp finely chopped garlic; 2 inches thick slices fresh ginger; 1 teaspoons green peppercorns; 237 milliliters heavy cream; 2 Tbsps fresh lemon juice; 6 lemongrass stalks, white parts only, pounded to flatten and sliced 1/4 inch thick; 4 live lobsters, 1 1/2 pounds each; 1 medium red onion, cut into 1/4-inch slices; 4 servings Salt and freshly ground black pepper; 4 servings Salt and freshly ground white pepper; 79 milliliters scallions, green parts only, sliced diagonally 1/8 inch thick; 2 Tbsps scallions, green parts only, sliced 1/8 inch thick; 1 Tbsp finely chopped shallots; 355 milliliters shiitake mushroom caps sliced 1/4 inch thick; 1 Tbsp tomato paste; 2 teaspoons white truffle oil, plus more for garnish

You can never have too many main course recipes, so give Lobster in Lemongrass Broth with Truffled Shiitake Flans From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Fill the sink with cold water and add ice cubes. Bring a medium pot of salted water to a boil.

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Ice Cubes

Water

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Pot

Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes.

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Lobster

Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through.

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Base

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Cutting Board

Knife

Remove the claws, knuckles (the sections beneath the claws), and tails. Set the bodies aside for the broth.

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Broth

Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve.

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Base

Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes. After 3 minutes, add the knuckles.

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Water

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Bowl

Remove the lobster parts and plunge into the ice water. When the lobster is cold, remove the mea tand reserve.

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Water

Lobster

To make the broth, split the reserved lobster bodies.

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Lobster

Broth

Heat a large, heavy pot over high heat.

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Pot

Add the oil and swirl to coat the bottom of the pot. When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes.

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Lobster

Pasta Shells

Cooking Oil

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Pot

Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes.

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Tomato Paste

Lemon Grass

Vegetable

Carrot

Celery

Fennel

Ginger

Onion

Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes. Do not boil; it will cloud the broth.

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Broth

Wine

Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies. Reduce the heat and simmer for 2 hours, strain, and keep hot.

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Peppercorns

Bay Leaves

Water

Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat.

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Oven

Add the oil and swirl to coat the pan. When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes.

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Shallot

Cooking Oil

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Frying Pan

Add the mushrooms and saute, stirring, until softened, about 8 minutes.

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Mushrooms

Transfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes. When cold, add the eggs, cream, scallions, and truffle oil and mix.

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Truffle Oil

Green Onions

Cream

Egg

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Bowl

Fill a kettle with water and bring to a boil. Spray four 4-ounce ramekins lightly with nonstick cooking spray and have ready a baking dish large enough to hold them. Fill the ramekins four-fifths full with the flan mixture and transfer them to the pan.

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Cooking Spray

Water

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Baking Pan

Ramekin

Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven.

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Water

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Ramekin

Oven

Frying Pan

Bake just until the flans are set, about 25 minutes.

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Oven

Meanwhile, season the reserved lobster tails with the salt and pepper to taste.

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Salt And Pepper

Lobster Tails

Heat a large skillet over high heat.

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Frying Pan

Add the canola oil and swirl to coat the pan. When the oil shimmers, add the tails, feeler sides down. Cook, turning once, until the shells turn red, about 5 minutes.

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Cooking Oil

Pasta Shells

Equipment you will use

Frying Pan

Add the claws, stir, and add 3 cups of the broth.

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Broth

Add the lemon juice and season with the salt and pepper to taste.

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Salt And Pepper

Lemon Juice

Divide the fondue among 4 large pasta bowls. Carefully invert a flan onto each portion. Top with the lobster tail and claws and ladle the broth around.

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Lobster Tails

Broth

Pasta

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Bowl

Ladle

Garnish with the scallions and serve.

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Green Onions

To make the fondue, heat a large skillet over medium heat.

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Frying Pan

Add 1 tablespoon of the butter and swirl to coat the pan.

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Butter

Equipment you will use

Frying Pan

Add the garlic and ginger and saute, stirring, until soft, about 5 minutes.

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Garlic

Ginger

Add the bok choy and 1/2 cup of the reserved lobster broth. Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes. Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm.

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Salt And Pepper

Seasoning

Bok Choy

Lobster

Butter

Broth

Add the knuckles right before serving to warm.

Equipment

Ingredients

Servings:

bay leaf 1large

bok choy, sliced 1/4 inch thick 2Tbsps

butter 1Tbsp

canola oil 2Tbsps

canola oil 1slice

carrot, cut on the diagonal into 1/4-inch slices 1

celery stalk, chopped 237milliliters

Chardonnay or other dry, full-bodied white wine 4

eggs 1

fennel bulb, cut into 1/4-inch slices 1teaspoon

finely chopped fresh ginger 1Tbsp

finely chopped garlic 2inches

thick slices fresh ginger 1teaspoons

green peppercorns 237milliliters

heavy cream 2Tbsps

fresh lemon juice 6

lemongrass stalks, white parts only, pounded to flatten and sliced 1/4 inch thick 4

live lobsters, 1 1/2 pounds each 1medium

red onion, cut into 1/4-inch slices 4servings

Salt and freshly ground black pepper 4servings

Salt and freshly ground white pepper 79milliliters

scallions, green parts only, sliced diagonally 1/8 inch thick 2Tbsps

scallions, green parts only, sliced 1/8 inch thick 1Tbsp

finely chopped shallots 355milliliters

shiitake mushroom caps sliced 1/4 inch thick 1Tbsp

tomato paste 2teaspoons

white truffle oil, plus more for garnish

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Domaine Seguinot-Bordet Chablis ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.