Keahole Lobster in an Asian Broth Recipe

Name: Keahole Lobster in an Asian Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups white wine; 2 1/2 cups water; 1 tablespoon tamarind paste; 1 carrot, diced; 1 celery stalk, diced; 1 onion, diced; 1 bouquet garni (thyme, parsley, bay leaves, bundled and tied with twine); 3 cloves garlic; 1 stalk lemon grass, smashed; 4 pieces whole star anise; Sea salt; Ground white pepper, from pepper mill; Cayenne; 1 1/2 pounds keahole (or Maine) lobster; 1 cup whipping cream; 2 whole eggs; Sea salt and ground white pepper; 1 Hawaiian vanilla bean, sliced lengthwise; 4 baby turnips, peeled and blanched; 4 baby carrots, peeled and blanched; 8 sugar snaps, blanched; 1 leek, white only, cooked in salted water for 8 minutes, sliced into 6 pieces; 6 sprigs chervil

Servings: persons

1 1/4 cups white wine
2 1/2 cups water
1 tablespoon tamarind paste
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 bouquet garni (thyme, parsley, bay leaves, bundled and tied with twine)
3 cloves garlic
1 stalk lemon grass, smashed
4 pieces whole star anise
Sea salt
Ground white pepper, from pepper mill
Cayenne
1 1/2 pounds keahole (or Maine) lobster
1 cup whipping cream
2 whole eggs
Sea salt and ground white pepper
1 Hawaiian vanilla bean, sliced lengthwise
4 baby turnips, peeled and blanched
4 baby carrots, peeled and blanched
8 sugar snaps, blanched
1 leek, white only, cooked in salted water for 8 minutes, sliced into 6 pieces
6 sprigs chervil

1
Preheat oven to 350 degrees F.
2
Combine all ingredients for Broth and simmer for 30 minutes.
3
Cook the lobster in the boiling broth for 8 minutes, cool and remove the lobster from its shell, cut the tail lengthwise and chop the claws and knuckles finely.
4
Finely strain the broth and reserve hot.
5
In a food processor, mix the cream, eggs, chopped lobster parts, sea salt and white pepper.
6
Pour the mixture in small buttered ramekins; place the custard in a bain marie covered with aluminum foil and bake for 20 minutes.
7
Place the lobster tail, turnips, carrots, snap peas, and leeks in the boiling broth.
8
Serve in 2 individual soup plates with chervil on top.

1199

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/4 cups white wine, 2 1/2 cups water, 1 tablespoon tamarind paste, 1 carrot, diced, and more.

Yes, Keahole Lobster in an Asian Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Keahole Lobster in an Asian Broth

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