Poached Lobster, Heirloom Tomatoes and Pernod Crème Brulée
Chef Morou of Signatures – Washington, DC

Yield: 4 Serving

Poached Lobster, Heirloom Tomatoes and Pernod Crème Brulée on StarChefs.comIngredients:

    Black Mustard Paint:
  • 1 cup black mustard
  • 2 cups red wine
  • ½ cup red wine vinegar
  • ½ teaspoon celery seeds
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • 1 Tablespoon squid ink
  • Salt to taste

    Pernod Crème Brulée:
  • 2 fennel bulbs, cored and chopped
  • 2 cups milk
  • 2 cups heavy cream
  • 1 Tablespoon vanilla extract
  • 8 egg yolks
  • 1 Tablespoon Pernod
  • 1 Tablespoon sugar
  • Salt and white pepper to taste

    Heirloom Tomato-Cucumber Salad:
  • 16 mini-brioche croutons
  • 2 Tablespoons olive oil
  • ½ cucumber, peeled and cubed
  • ¼ small red onion, diced
  • 2 heirloom tomatoes, cubed
  • ¼ cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • ½ bunch flat-leaf parsley, leaves only, whole
  • Salt and pepper to taste

  • 1 gallon water
  • 4 (1½ pound) lobsters
  • 2 Tablespoons Pernod
  • Salt to taste
  • Freshly ground pepper to taste
  • 2 Tablespoons butter
  • 1 teaspoon parsley, chopped


For the Black Mustard:
Soak mustard in wine. Add all the ingredients except the squid ink and let soak f or 2 weeks. Pour mixture in electric blender puree until smooth. Remove from blender and fold in the squid ink. Season with salt. Reserve.

For the Pernod Crème Brulée:
Combine the fennel and milk in a saucepan. Season with salt. Bring to a boil, reduce heat and cook for 20 minutes or until fennel is tender. Transfer the fennel to a food processor and purée. Set aside.

In a heavy saucepan, cook half of the cream until bubbles begin to form around the edges. In a large bowl, whisk the egg yolks and fennel puree together until smooth. Add the vanilla and whisk to blend. Whisking constantly, slowly pour the warm cream into the egg yolk mixture. Then pour the egg yolk-cream mixture into the cold cream. Season with salt and white pepper. Stir in the Pernod and chill. Fill 4 to 6 ramekins evenly with the liquid mixture. Place the ramekins in a baking pan. Place pan in a 225° F oven and bake for about 15 to 20 minutes. Remove the ramekins from the oven and let chill. Sprinkle the sugar on top of ramekins and caramelize the sugar with a torch.

For the Heirloom Tomato-Cucumber Salad:
Cut brioche bread with crusts into ¼-inch cubes. Mix with oil and season with salt and pepper. Toast in 300° F oven until golden. In a bowl, mix together cucumbers, onions, and tomatoes. Add remaining ingredients except bread cubes. Toss well. Add bread.

For the Lobster:
Bring water to a boil in a large saucepan; add lobster and steam over high heat for 8 minutes. Remove lobster from water and immediately transfer into iced water. When cold, separate tail and claws from lobsters; remove flesh and reserve. In a lightly oiled sauté pan over medium high heat, place lobster tails and cook for 1 minute. Deglaze with the Pernod. Add the butter and parsley. Cook for 1 more minute. Remove from heat.

To Serve:
Brush mustard paint onto serving plates. Arrange lobster on top of paint.
Serve crème brulée alongside, garnished with heirloom tomato-cucumber salad.

   Published: December 2005