Pan Seared Lobster With Lemongrass Broth Shiitake Truffle Flan Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon minced ginger

1/2 teaspoon whole green peppercorn

Juice of 1/2 a lemon

6 stalks lemongrass, white part only, pounded

1 teaspoon minced garlic

4 cups chopped bok choy

1 sliced fennel

In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat.

4 each 1 1/2 pound whole lobsters

1/2 cup lobster stock

1 stalk celery

Season and cook until soft. Check for seasoning.

Canola oil to cook

1 bay leaf

1 tablespoon tomato paste

4 each uncooked lobster heads*

6 cups water

Salt and black pepper to taste

1 sliced red onion

Lobster knuckle meat from 4 lobsters

3 cups lemongrass-lobster stock

1 sliced carrot

2 slices ginger

Salt and white pepper to taste

1 tablespoon butter

1 cup chardonnay

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