Lobster Egg foo young

Atom Miller

Atom Miller

9th April 2012

Lobster Egg foo young

Lobster Egg Foo Young recipe with pommes frite haystack and fresh batonnet vegetables with roasted red pepper aioli. The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Lobster Egg Foo Young recipe.

Ingredients

  • 4 eggs
  • Lobster tail 1
  • Mire poux fine dice 2 oz
  • Creme brulee fluted 6oz dish
  • Soy sauce 2 oz
  • Corn starch 2 oz liquified
  • Lobster shells reserved 4 each
  • Simple vegetables stock with light soy ( veloute)
  • Baton tri-colore peppers and leeks
  • 1 potato sliced (allumette)
  • 10oz duck fat for fryer

Method

Start vegetable veloute and mildly season. Add white peppercorns and soy sauce
Prepare cleaned lobster tail
Mix mire with egg mixture for lobster souffle
Chil Baton vegetables to curl
Heat duck fat to 350•f
Prepare cornstarch mix
Spray release on fluted dishes/ reserve
Place lightly seared Lobster with egg mix on 375•f in convection oven
Slice potato on mandolin alumette
Roast Red Pepper 1 each
Cook pommes frites
Pull lobster souffle
Slice souffle and plate
Add soy veloute to egg foo young!