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Hong Kong Lobster

hong kong lobster


  • 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


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

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
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