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Pan Seared Lobster w Lemongrass Broth Shiitake Truffle Flan

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Live lobsters - (1 1/2 lbs ea)
3 cups 711mlLemongrass-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   Ginger
1 cup 237mlChardonnay
1 tablespoon 15mlTomato paste
1   Bay leaf
1/2 teaspoon 2.5mlGreen peppercorn - whole
6 cups 1422mlWater
  Canola oil - for cooking
  Bok Choy Fondue
1 teaspoon 5mlMinced ginger
1 teaspoon 5mlMinced garlic
1 tablespoon 15mlButter
4 cups 584g / 20ozChopped bok choy
1/2 cup 118mlLemongrass Lobster Broth - from above
  Lobster knuckle meat from 4 lobsters
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* 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)

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


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