INGREDIENTS

INSTRUCTIONS

Note: The custard is cooked in egg shells, and an egg carton is the perfect
thing to hold them upright in the water as they poach. It must be a
cardboard, rather than a plastic, carton.
Make the Lobster Stock: Put lobster shells, peppercorns, bay leaf, parsley,
garlic, onion and water in saucepan and bring to boil. Lower heat to simmer
and cook until liquid is reduced to 2 cups, about 2 hours. Strain liquid
into clean pot and simmer until reduced to 1 cup, about 1 hour. Bring milk
and cream to boil with Lobster Stock. Season with salt and pepper to taste.
Take 3 eggs and cut off tops of small ends with kitchen shears or sharp
knock of large knife. Put yolks and whites in bowl. Set empty shell cups
aside. Stir small amount of hot cream mixture into eggs in bowl to temper
them. Then stir eggs into remaining cream mixture. Strain through fine mesh
strainer or cheesecloth. Cut tops off remaining 9 eggs as above. Reserve
shell cups; yolks and whites may be reserved for another use. Clean egg
shells and carefully remove interior membrane with your finger. Once
membrane is removed, shells will be very brittle. Rinse shells in warm
water. Place shells back in egg carton, then place carton in large
casserole pan. Fill pan with water just until level reaches 1/4 of way up
side of eggs. Fill shells with custard. Cover and bake at 275 degrees until
custard sets but is still soft, 40 minutes. Remove from oven and place
custard-filled eggs on bed of rock salt decorated with spices. Top with
caviar and serve. Yields 12 servings.
Each serving: 161 calories; 173 mg sodium; 255 mg cholesterol; 13 grams
fat; 2 grams carbohydrates; 8 grams protein; 0 fiber
Recipe Source: Los Angeles Times - 10-14-1999 Recipe from Ron Siegel, chef
at Charles Nob Hill Restaurant, San Francisco, CA
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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