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LOBSTER
CHAWANMUSHI WITH ESSENCE OF TRUFFLE & CAVIAR
Method 1. Heat oil in stock pot. Add celery, onion and cook until soft. Add lobster heads and cook slowly until well done. 2. Add 1 gallon cold water, konbu, bonita flakes, dried shiitake mushrooms, dried shrimps, soy and dashi. Reduce to 1 quart. Strain stock through cheese cloth or fine cloth. Must be clear and flavourful. Let cool at room temperature. SAVOURY CUSTARD 3 eggs 3 cup dashi stock 1 tsp salt 1 tsp Y "Sky" sake 1 tsp light soy sauce ½ tsp sugar Truffle oil to taste 24 pcs edamame (husked and split) Osetra caviar ½ lemon juice 2 tsp chives (finely chopped) Garnish 1 x 2½ lb Maine lobster Method 1. Break the eggs in a bowl. Use cooking chopsticks to lift up the egg whites 3 or 4 times. This mixes the eggs without beating air into them. Add the remaining ingredients for the custard and mix well. Strain. 2. Steamer set-up: Fill a double boiler with water and bring to a boil. Turn water down to gentle simmer.3. To cook custard: Mix custard well with ladle before pouring custard into glasses or a desired cup. Place the custard into the double boiler and steam slowly for 12-15 minutes. Do not rush or custard will over cook, bubble and separate. When custard jiggles, it is ready. While custard is cooking prepare garnish.Garnish Lobster meat1. Steam Maine lobster for 9 minutes. Let cool at room temperature. Clean and slice into ½" bite sized medallions. 2. Add sliced lobster and edamame to small mixing bowl. Season with chopped chives, lemon, soy and truffle oil. Salt & pepper to taste. To serve: Custard is ready. Turn off heat. Remove custard from the double boiler. Garnish each custard with lobster, edamame & caviar. |
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