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Ingredients
1 x Whole Cooked Live Lobster
1 cup x 36% Cream
3 x Raw Egg Yolks
¼ Cup x Grated Parmesan Cheese
1 TBSP x Chopped Lemon Grass
3 TBSP x Olive Oil
1 pc x Green Onion Chopped
3 pcs x Garlic Clove Crushed
6pcs x Wood Ear Mushroom (totally optional)
10 pcs x Snap Peas Cut in Half
4 Slices x Lotus Root cut in 1/6th
¼ Cup x Dry White Wine ( Chardonnay )
¼ Cut x Panko Bread Crumbs
½ tsp x Togarashi Pepper
¼ tsp x Salt
Instructions
Take cooked cold lobster and remove Meat by 1st cutting in half keeping the cavity of the lobster for later filling. Mix cream, egg yolks, parmesan cheese , Lemon Grass & Togarashi Pepper and reserve for later use. Pre heat a pan on med / high heat. Add Oil, Garlic, Mushrooms, Snap Peas, lotus root and Salt. Sautee for 30 seconds. Add White Wine and cook for additional 15 seconds and take Vegetables off Heat. Fill the empty lobster cavities with Cut up lobster meat and Sautéed vegetable mixture. Spoon over the cream parmesan and egg yolk mixture and top with panko bread crumbs. Broil in preheated oven on middle shelf until golden brown and serve.
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