Ingredients

• 1 1/4 cups white wine
• 2 1/2 cups water
• 1 tablespoon tamarind paste
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 1 bouquet garni (thyme, parsley, bay leaves, bundled and tied with twine)
• 3 cloves garlic
• 1 stalk lemon grass, smashed
• 4 pieces whole star anise
• Sea salt
• Ground white pepper, from pepper mill
• Cayenne
• 1 1/2 pounds keahole (or Maine) lobster
• 1 cup whipping cream
• 2 whole eggs
• Sea salt and ground white pepper
• 1 Hawaiian vanilla bean, sliced lengthwise
• 4 baby turnips, peeled and blanched
• 4 baby carrots, peeled and blanched
• 8 sugar snaps, blanched
• 1 leek, white only, cooked in salted water for 8 minutes, sliced into 6 pieces
• 6 sprigs chervil

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Instructions

1. Preheat oven to 350 degrees F.
2. Combine all ingredients for Broth and simmer for 30 minutes.
3. Cook the lobster in the boiling broth for 8 minutes, cool and remove the lobster from its shell, cut the tail lengthwise and chop the claws and knuckles finely. Finely strain the broth and reserve hot.
4. In a food processor, mix the cream, eggs, chopped lobster parts, sea salt and white pepper. Pour the mixture in small buttered ramekins; place the custard in a bain marie covered with aluminum foil and bake for 20 minutes.
5. Place the lobster tail, turnips, carrots, snap peas, and leeks in the boiling broth. Serve in 2 individual soup plates with chervil on top.