Lobster Crème Brulée
Chef Cathal Armstrong of Restaurant Eve – Alexandria,
Adapted by StarChefs
Yield: 6 Servings
- 3 (2-pound) lobsters
- 3 egg yolks
- ½ quart of cream
- 1 fennel bulb
- 1 cup Champagne
- ¼ cup chicken stock
- 1 sprig tarragon
- ½ vanilla bean
- 1 piece star anise
- 1 cup lemon juice
- 1 cup canola oil
- Salt and pepper
- 2 teaspoons sugar
Preheat oven to 300°F. Cut the lobster tails in half and scrape
the meat out. Puree the meat in a food processor with 2 of the egg
yolks, and gradually add the cream. Strain the mixture through a
fine mesh sieve. Season with salt. Spoon the mixture into 2 ramekins
and bake in a water bath for approximately 25 minutes, or until
the custard has set. Set in refrigerator to chill.
Cook the remaining lobster claws in boiling water for 8 minutes.
Remove the cooked meat from the shells and set aside to cool.
Cut the fennel into 6 pieces and braise in Champagne, chicken stock,
tarragon, vanilla, star anise and salt and pepper until tender.
Drain any liquid that is left, and set aside to cool.
Reduce the lemon juice over a medium heat to about 2 ounces. Place
in a blender with remaining egg yolk and gradually add canola oil.
Sprinkle the top of each custard with sugar and using a propane
torch, caramelize the sugar. Place one claw and one piece of fennel
on a plate beside the ramekin. Drizzle claw and fennel with the
A big California Chardonnay such as the Ferrari –Corano Carneros
Reserve Chardonnay 2001