Lobster In Lemongrass Broth With Truffled Shiitake Flans Recipe

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2 1/4-inch-thick slices fresh ginger

1/3 cup scallions, green parts only, sliced diagonally 1/8 inch thick

Salt and freshly ground black pepper

1 medium red onion, cut into 1/4-inch slices

1 teaspoon finely chopped fresh ginger

1 tablespoon finely chopped shallots

2 tablespoons canola oil

1 tablespoon canola oil

1 fennel bulb, cut into 1/4-inch slices

4 live lobsters, 1 1/2 pounds each

1 bay leaf

1 tablespoon tomato paste

1 1/2 cups shiitake mushroom caps sliced 1/4 inch thick

1 cup Chardonnay or other dry, full-bodied white wine

1/2 teaspoon green peppercorns

1 1/2 tablespoons fresh lemon juice

1 cup heavy cream

Salt and freshly ground white pepper

1 large bok choy, sliced 1/4 inch thick

1 tablespoon finely chopped garlic

4 eggs

6 lemongrass stalks, white parts only, pounded to flatten and sliced 1/4 inch thick

2 teaspoons white truffle oil, plus more for garnish

2 tablespoons butter

1 celery stalk, chopped

1 carrot, cut on the diagonal into 1/4-inch slices

2 tablespoons scallions, green parts only, sliced 1/8 inch thick

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