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1
Fill the sink with cold water and add ice cubes.
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2
Bring a medium pot of salted water to a boil.
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3
Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes.
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4
Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through.
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5
Remove the claws, knuckles (the sections beneath the claws), and tails.
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6
Set the bodies aside for the broth.
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7
Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve.
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8
Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes.
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9
After 3 minutes, add the knuckles.
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10
Remove the lobster parts and plunge into the ice water.
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11
When the lobster is cold, remove the mea tand reserve.
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12
To make the broth, split the reserved lobster bodies.
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13
Heat a large, heavy pot over high heat.
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14
Add the oil and swirl to coat the bottom of the pot.
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15
When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes.
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16
Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes.
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17
Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes.
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18
Do not boil; it will cloud the broth.
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19
Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies.
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20
Reduce the heat and simmer for 2 hours, strain, and keep hot.
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21
Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat.
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22
Add the oil and swirl to coat the pan.
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23
When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes.
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24
Add the mushrooms and saute, stirring, until softened, about 8 minutes.
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25
Trasnfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes.
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26
When cold, add the eggs, cream, scallions, and truffle oil and mix.
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27
Fill a kettle with water and bring to a boil.
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28
Spray four 4-ounce ramekins lightly with nonstickcooking spray and have ready a baking dish large enough to hold them.
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29
Fill the ramekins four-fifths full with the flan mixture and trasnfer them to the pan.
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30
Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven.
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31
Bake just until the flans are set, about 25 minutes.
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32
Meanwhile, season the reserved lobster tails with the salt and pepper to taste.
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33
Heat a large skillet over high heat.
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34
Add the canola oil and swirl to coat the pan.
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35
When the oil shimmers, add the tails, feeler sides down.
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36
Cook, turning once, until the shells turn red, about 5 minutes.
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37
Add the claws, stir, and add 3 cups of the broth.
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38
Add the lemon juice and season with the salt and pepper to taste.
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39
Divide the fondue among 4 large pasta bowls.
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40
Carefully invert a flan onto each portion.
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41
Top with the lobster tail and claws and ladle the broth around.
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42
Garnish with the scallions and serve.
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43
To make the fondue, heat a large skillet over medium heat.
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44
Add 1 tablespoon of the butter and swirl to coat the pan.
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45
Add the garlic and ginger and saute, stirring, until soft, about 5 minutes.
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46
Add the bok choy and 1/2 cup of the reserved lobster broth.
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47
Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes.
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48
Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm.
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49
Add the knuckles right before serving to warm.
