Bok Choy Fondue With Lobster Food

PAN SEARED LOBSTER WITH LEMONGRASS BROTH SHIITAKE TRUFFLE FLAN

Pan Seared Lobster with Lemongrass Broth Shiitake Truffle Flan image

Provided by Ming Tsai

Time 4h45m

Yield 4 servings

Number Of Ingredients 33

Ingredients

4 each 1 1/2 pound whole lobsters
3 cups Lemongrass Lobster Broth, recipe follows
Juice of 1/2 a lemon
Salt and white pepper to taste
Canola oil to cook
Bok Choy Fondue, recipe follows
Shiitake Truffle Flan, recipe follows
4 each uncooked lobster heads* (See Cook's Note)
1 sliced fennel
1 sliced red onion
1 sliced carrot
1 stalk celery
6 stalks lemongrass, white part only, pounded
2 slices ginger
1 cup chardonnay
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon whole green peppercorn
6 cups water
Canola oil to cook
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon butter
4 cups chopped bok choy
1/2 cup lobster stock
Lobster knuckle meat from 4 lobsters
Salt and black pepper to taste
4 eggs
1 cup heavy cream
1 1/2 cups sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots)
2 tablespoons sliced green scallions
1 tablespoon white truffle oil
Salt and white pepper to taste

Steps:

Place live lobsters in the freezer to numb, then quickly slice head in half. Separate claws, tail and knuckles. Save heads for stock. Cut tail in half, leaving the end attached. Place claws in a bowl and pour boiling salted water over them and let stand for five minutes. Place knuckles in for the last 3 minutes. Strain lobster and immediately plunge into an ice bath. Deshell lobster which is not fully cooked. In a hot saute pan, coat with oil and saute seasoned tail, feeler side down. Cook both sides, about 5 minutes, then add claws. Deglaze with stock, add lemon juice and check for seasoning. In a large pasta bowl, place small mound of bok choy. Top with flan and top that with lobster. Ladle in broth and garnish with sliced scallions and coral.
In a hot stock pot, coat with a little canola oil and color the lobster heads. Add fennel, onions, carrots, celery, lemongrass and ginger. Saute until soft. Deglaze with wine and reduce. Add tomato paste, bay leaf, peppercorn and water to cover the heads. Simmer slowly for 2 to 3 hours then strain. * If there is any green coral, pull out and dry in 200 degree oven for 4 hours then grind to a red powder for garnishing.
In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat. Season and cook until soft. Check for seasoning.
Mix everything in large bowl. Spray 4 ramekins with pan release and fill 4/5 full. Place in hot bain marie (water up half way) and bake in oven at 300 degrees for 25 minutes or until flans are set.

BABY BOK CHOY WITH OYSTER SAUCE

Baby Bok Choy with Oyster Sauce image

We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley

Provided by Hey Jude

Categories Lunch/Snacks

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons oyster sauce
3 tablespoons chicken stock
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch, mixed with
1 tablespoon chicken stock
1 bunch baby bok choy, bottoms trimmed but stalks left whole with some still 'stuck together',washed (about 3/4 lb.)

Steps:

In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
Pour oyster sauce over it and serve.

Nutrition Facts : Calories 25.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.5, Sodium 441.6, Carbohydrate 2.5, Fiber 0.2, Sugar 0.4, Protein 1

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Remove the head shell to dispatch the lobster. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants).
Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.
Remove and discard the lobster gills, which are inedible. Remove the green mustard, innards and the sand tract. Rinse all the lobster pieces under cold running water. You can discard the mustard, use it in another dish, or include it in this dish. We left it out (some people don't like the strong flavor).
Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.

Bok Choy Fondue With Lobster Food

PAN SEARED LOBSTER WITH LEMONGRASS BROTH SHIITAKE TRUFFLE FLAN

BABY BOK CHOY WITH OYSTER SAUCE

We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley

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