Lobster In Lemongrass Broth With Truffled Shiitake Flans Recipes

PAN SEARED LOBSTER WITH LEMONGRASS BROTH SHIITAKE TRUFFLE FLAN

Steps:

• Place live lobsters in the freezer to numb, then quickly slice head in half. Separate claws, tail and knuckles. Save heads for stock. 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. 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.
• 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. * 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.
• 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.
• Mix everything in large bowl. Spray 4 ramekins with pan release and fill 4/5 full. Place in hot bain marie (water up half way) and bake in oven at 300 degrees for 25 minutes or until flans are set.

CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD

Steps:

• Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.
• In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth.
• Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper.
• To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste.
• Fill each mold with the fish mixture.
• Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely.
• Refrigerate until chilled. Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well.
• To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley.