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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Keahole Lobster in an Asian Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions