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Ingredients

• 4 live lobsters, 1 1/2 pounds each

Broth:

• 1 tablespoon canola oil
• 1 tablespoon tomato paste
• 1 fennel bulb, cut into 1/4-inch slices
• 1 medium red onion, cut into 1/4-inch slices
• 1 carrot, cut on the diagonal into 1/4-inch slices
• 1 celery stalk, chopped
• 6 lemongrass stalks, white parts only, pounded to flatten and sliced 1/4 inch thick
• 2 1/4-inch-thick slices fresh ginger
• 1 cup Chardonnay or other dry, full-bodied white wine
• 1 bay leaf
• 1/2 teaspoon green peppercorns

Flans:

• 1 tablespoon canola oil
• 1 tablespoon finely chopped shallots
• 1 1/2 cups shiitake mushroom caps sliced 1/4 inch thick
• 4 eggs
• 1 cup heavy cream
• 2 tablespoons scallions, green parts only, sliced 1/8 inch thick
• 2 teaspoons white truffle oil, plus more for garnish
• Salt and freshly ground white pepper
• Salt and freshly ground white pepper
• 2 tablespoons canola oil
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup scallions, green parts only, sliced diagonally 1/8 inch thick

Description

Food Network Invites You To Try This Lobster In Lemongrass Broth With Truffled Shiitake Flans Recipe.

Food Network