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

  1. Boil water with bay leaf. 
  2. Begin to whisk in cold butter to create an emulsification. 
  3. Hold at steady temp, add vanilla, and add lobster to poach. 
  4. Cook about 3-4 minutes or until reheated all the way through. Serve quickly.
  5. Warm the dashi broth. 
  6. Pre-steam your carrots and set them aside. 
  7. Then rehydrate your mushrooms in water and slice. 
  8. In a small bowl whisk together the egg, soy, mirin, and dashi. In the bottom of the ramekins, place mushrooms, carrots, and scallion. 
  9. Pour the egg mixture over this. 
  10. Cover the cups and place in a bath of water simmering at 155 degrees that comes halfway up the top of the cups. 
  11. Cook for 20 minutes or until the egg is set. 
  12. Once set, top with butter-poached lobster, trout caviar, fried shallots, and julienned shiso leaf.
Three vanilla extract bottles with lemon, orange, and spice flavors
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