Hong Kong Lobster

INGREDIENTSLobsters

• 2 lobsters of 1kg (2 lbs) each
• Court-bouillon or salted water

Sake Custard

• 5 eggs whites
• 125mL (1/2 cup) milk
• 1 Tbsp lemon juice
• 3g (1/2 tsp) cornstarch

Finish

• Lobster shells
• 2 tbsp honey
• Chopped lobster carcass
• Mirepoix
• 1 tomato diced
• 1 cup butter
• 1 egg yolk hard boiled
• Fresh mint
• Lovage minced

METHODMakes
4 Servings

For Lobsters:

1. Separate claws from lobsters.
2. Cook together in simmering court-bouillon (or salted water)—3 minutes for the tails and 5 minutes for the claws.
3. Cool under cold running water.
4. Remove meat from shells, and reserve both.

Sake Custard:

1. Preheat the oven to 95°C (200°F).
2. Mix all the ingredients together using a hand mixer.
3. Distribute evenly in 4 ramekins and cover with plastic film.
4. Place in a baking dish and pour water to three-quarters of the ramekin’s height.
5. Cook in the oven for 15 to 20 minutes.
6. Remove ramekins from water and let cool at room temperature.

To finish:

1. Preheat the oven to 200°F. Reheat the sake custard for 2 minutes.
2. Remove from the over and add a few drops of lobster caramel.
3. In a pan over low heat, heat the lobster claws and tails in lobster butter.
4. Place on the sake custard along with the lobster couscous.
5. Garnish with mint and lovage.

2 tbsp lobster caramel:

1.  Roast the lobster shells, and simmer in 1L water with 2 tbsp honey for 30 minutes.
2. Strain, and reduce to syrup.

2 tbsp lobster butter:

1. Sauté chopped lobster carcass, mirepoix and diced tomato in 1 cup butter, lower heat to lowest possible setting for 1 hour
2. Strain

4 tbsp lobster couscous:

1. Cook lobster corral in lobster at bare simmer until red
2. Strain and drain
3. Combine with hard boiled egg yolk
4. Pass through a sieve