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Restaurant Eve
110 S. Pitt St.
Alexandria, VA 22314

Lobster Crème Brulée
Chef Cathal Armstrong of Restaurant Eve – Alexandria, VA
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 lemon emulsion.

Wine pairing:
A big California Chardonnay such as the Ferrari –Corano Carneros Reserve Chardonnay 2001


   Published: January 2005
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