| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Eastwest |
4 |
servings |
INGREDIENTS
| 4 |
|
Whole Live lobsters -; (1 1/2 lbs ea) |
| 3 |
c |
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 |
sl |
Ginger |
| 1 |
c |
Chardonnay |
| 1 |
tb |
Tomato paste |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Green peppercorn; whole |
| 6 |
c |
Water |
|
|
Canola oil; for cooking |
|
|
=== BOK CHOY FONDUE === |
| 1 |
ts |
Minced ginger |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Butter |
| 4 |
c |
Chopped bok choy |
| 1/2 |
c |
Lemongrass Lobster Broth; from above |
|
|
Lobster knuckle meat from 4 lobsters |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
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)
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@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-20-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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