Vanilla Butter Poached Lobster Chawanmushi
TOTAL TIME
1 Hour
YIELD
4 Servings
Vanilla Butter Poached Lobster Chawanmushi Ingredients
11 Total- 6 Whole Dried Shiitake Mushrooms
- 1/2 cup (128g) Dashi
- 4 Eggs
- 2 tbsp (20g) Carrots, Diced
- 2 tbsp (13g) Scallions, Thin Chiffonade
- 2 tsp (10g) Mirin
- 2 tsp (10g) Soy Sauce
- 2 Shisho Leaves
- 2 tbsp (20g) Fried Shallots
- 4 tsp (28g) Smoked Trout Caviar
- 2 Lobster, Cooked
Vanilla Butter (Buerre Monte) Ingredients
4 Total- 1/4 cup (59g) Water
- 1 Bay Leaf
- 1 pound (450g) Butter
- 1 tsp (4g) Vanilla Extract + Lemon
Vanilla Butter Poached Lobster Chawanmushi
- Boil water with bay leaf.
- Begin to whisk in cold butter to create an emulsification.
- Hold at steady temp, add vanilla, and add lobster to poach.
- Cook about 3-4 minutes or until reheated all the way through. Serve quickly.
- Warm the dashi broth.
- Pre-steam your carrots and set them aside.
- Then rehydrate your mushrooms in water and slice.
- In a small bowl whisk together the egg, soy, mirin, and dashi. In the bottom of the ramekins, place mushrooms, carrots, and scallion.
- Pour the egg mixture over this.
- Cover the cups and place in a bath of water simmering at 155 degrees that comes halfway up the top of the cups.
- Cook for 20 minutes or until the egg is set.
- Once set, top with butter-poached lobster, trout caviar, fried shallots, and julienned shiso leaf.
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