Keahole Lobster in an Asian Broth

• 1 1/4 cups white wine
• 2 1/2 cups water
• 1 tablespoon tamarind paste
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 1 bouquet garni (thyme, parsley, bay leaves, bundled and tied with twine)
• 3 cloves garlic
• 1 stalk lemon grass, smashed
• 4 pieces whole star anise
• Sea salt
• Ground white pepper, from pepper mill
• Cayenne
• 1 1/2 pounds keahole (or Maine) lobster
• 1 cup whipping cream
• 2 whole eggs
• Sea salt and ground white pepper
• 1 Hawaiian vanilla bean, sliced lengthwise
• 4 baby turnips, peeled and blanched
• 4 baby carrots, peeled and blanched
• 8 sugar snaps, blanched
• 1 leek, white only, cooked in salted water for 8 minutes, sliced into 6 pieces
• 6 sprigs chervil

1. Preheat oven to 350 degrees F.
2. Combine all ingredients for Broth and simmer for 30 minutes.
3. Cook the lobster in the boiling broth for 8 minutes, cool and remove the lobster from its shell, cut the tail lengthwise and chop the claws and knuckles finely.
4. Finely strain the broth and reserve hot.
5. In a food processor, mix the cream, eggs, chopped lobster parts, sea salt and white pepper.
6. Pour the mixture in small buttered ramekins; place the custard in a bain marie covered with aluminum foil and bake for 20 minutes.
7. Place the lobster tail, turnips, carrots, snap peas, and leeks in the boiling broth.
8. Serve in 2 individual soup plates with chervil on top.

white wine, water, tamarind paste, carrot, celery stalk, onion, bouquet garni, garlic, lemon grass, star anise, salt, ground white pepper, cayenne, keahole, whipping cream, eggs, salt, vanilla bean, baby turnips, baby carrots, sugar, white only, chervil

Taken from www.foodnetwork.com/recipes/keahole-lobster-in-an-asian-broth-recipe.html (may not work)