- 2 lobsters of 1kg (2 lbs) each
- Court-bouillon or salted water
- 5 eggs whites
- 125mL (1/2 cup) milk
- 1 Tbsp lemon juice
- 3g (1/2 tsp) cornstarch
- Lobster shells
- 2 tbsp honey
- Chopped lobster carcass
- 1 tomato diced
- 1 cup butter
- 1 egg yolk hard boiled
- Fresh mint
- Lovage minced
- Separate claws from lobsters.
- Cook together in simmering court-bouillon (or salted water)—3 minutes for the tails and 5 minutes for the claws.
- Cool under cold running water.
- Remove meat from shells, and reserve both.
- Preheat the oven to 95°C (200°F).
- Mix all the ingredients together using a hand mixer.
- Distribute evenly in 4 ramekins and cover with plastic film.
- Place in a baking dish and pour water to three-quarters of the ramekin’s height.
- Cook in the oven for 15 to 20 minutes.
- Remove ramekins from water and let cool at room temperature.
- Preheat the oven to 200°F. Reheat the sake custard for 2 minutes.
- Remove from the over and add a few drops of lobster caramel.
- In a pan over low heat, heat the lobster claws and tails in lobster butter.
- Place on the sake custard along with the lobster couscous.
- Garnish with mint and lovage.
2 tbsp lobster caramel:
- Roast the lobster shells, and simmer in 1L water with 2 tbsp honey for 30 minutes.
- Strain, and reduce to syrup.
2 tbsp lobster butter:
- Sauté chopped lobster carcass, mirepoix and diced tomato in 1 cup butter, lower heat to lowest possible setting for 1 hour
4 tbsp lobster couscous:
- Cook lobster corral in lobster at bare simmer until red
- Strain and drain
- Combine with hard boiled egg yolk
- Pass through a sieve