Ingredients Jump to Instructions ↓

  1. Cauliflower Custard:

  2. 1 cup cauliflower, chopped

  3. 1 /2 cups half and half

  4. 2 egg yolks

  5. salt and pepper

  6. Lobster Sauce:

  7. 1 lb. lobster bodies

  8. 1/4 cup brandy

  9. 2 cups mirepoix: fennel, onion, leeks, garlic, celery

  10. hearts or leaves)

  11. 1/8 cup tomato paste

  12. 1 1/2 gallons chicken stock

  13. sachet of fennel seed, bay leaf, tarragon, thyme, white

  14. peppercorns

  15. 1/4 bunch cilantro

  16. 4 tablespoons toasted coriander seeds

  17. 1/4 bunch tarragon

  18. Pea shoots to garnish

Instructions Jump to Ingredients ↑

  1. Cauliflower Custard:

  2. Bring cauliflower, half and half to a boil, simmer until just tender.

  3. Remove mixture from heat and carefully puree in a blender.

  4. Season with salt and pepper, and let cool slightly.

  5. Whisk in eggs and yolks then strain to remove any loose eggshells.

  6. Spray six 4oz. Ramekins or tin molds with Pam and fill with mixture.

  7. Cook in Bain Marie (water bath) at 30011F covered with tin foil until just set.

  8. Lobster Sauce:

  9. Clean lobster bodies, remove the gills and rinse.

  10. Roast bodies until bright red in color then set aside.

  11. Sautee the mirepoix until golden in color and deglaze with brandy.

  12. Add tomato paste and cook out. Place lobster bodies and mirepoix in a kettle or large pot crush to make as compact as possible.

  13. Add chicken stock just to cover bodies, simmer 45 minutes skimming as possible.

  14. Add tarragon and cilantro, coriander seeds and simmer 5 minutes.

  15. Strain through fine chinoise and reduce to consistency. Finish with butter.

  16. Plating: In a very hot pan, sear squid with a tiny bit of canola oil. Remove and place in bowl. Remove flan from ramekins by turning upside down on a plate. Pour a small amount of lobster sauce over flan and garnish with sauteed squid and pea shoots


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