Ingredients
- ½ bulb fennel bulb, diced, fronds reserved for garnish
- 1 T. olive oil
- salt and pepper
- 1 lobster(1½ lbs), cooked, cleaned
- 2 scallions, thinly sliced
- 3 eggs
- 1 ½ c. lobster stock
- 3 oz. dashi
- 1 T. soy sauce
- 1 ½ tsp. mirin
- 1 tsp. salt
Appetizer
LOBSTER CHAWAN MUSHI
Yield: Serves 8
Chef: Chef Brian Streeter
Preparation
Preheat a large bamboo steamer over a pot of boiling water.
Heat the olive oil in a medium sauté pan over medium heat and add the diced fennel. Season with salt and pepper and cook until tender with little to no color. Allow it to cool in a small mixing bowl. Slice 8 thin slices of the thick part of the cooked lobster tail and reserve for garnish. Dice the remaining lobster and add to the fennel along with the scallions. Mix thoroughly and portion equally in small mounds amongst eight 4 oz. ramekins.
To make the custard, whisk the eggs, lobster stock, dashi, soy sauce, mirin and salt in a small bowl. Strain custard through a fine mesh sieve. Using a ladle, fill ramekins with the custard to ¼” from the rim. Gently tap ramekins on work surface to remove any air bubbles. Wrap each ramekin with plastic wrap and add to bamboo steamer over high. Steam for 5-7 minutes until the top becomes opaque. Reduce heat to medium-low and steam for 15-20 until the custard is just set. Warm lobster tail slices in steamer for last 3 minutes of cooking time. Top each custard with a slice of lobster and a little of the chopped fennel fronds.
Enjoy with a glass of Cakebread Cellars Chardonnay Reserve.
