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Add a photoServings: 12
Ingredients
- 1 c. lowfat milk
- 1 c. cream
- 1/2 c. Lobster Stock see below Salt to taste Freshly-grnd black pepper to taste
- 1 doz Large eggs
- 1 ounce Beluga or possibly other caviar
- 2 lb rock salt (optional)
- 1 lb mixed spices including fresh bay leaves and peppercorns (optional) Shells from 2 lobsters
- 5 x black peppercorns
- 1 x bay leaf
- 1 x parsley sprig
- 1 x garlic clove
- 1/2 x onion
- 5 c. water
Directions
- Note: The custard is cooked in egg shells, and an egg carton is the perfect thing to hold them upright in the water as they poach. It must be a cardboard, rather than a plastic, carton.
- Make the Lobster Stock: Put lobster shells, peppercorns, bay leaf, parsley, garlic, onion and water in saucepan and bring to boil. Lower heat to simmer and cook till liquid is reduced to 2 c., about 2 hrs. Strain liquid into clean pot and simmer till reduced to 1 c., about 1 hour.
- Bring lowfat milk and cream to boil with Lobster Stock. Season with salt and pepper to taste. Take 3 Large eggs and cut off tops of small ends with kitchen shears or possibly sharp knock of large knife. Put yolks and whites in bowl. Set empty shell c. aside. Stir small amount of warm cream mix into Large eggs in bowl to temper them. Then stir Large eggs into remaining cream mix. Strain through fine mesh strainer or possibly cheesecloth.
- Cut tops off remaining 9 Large eggs as above. Reserve shell c.; yolks and whites may be reserved for another use. Clean egg shells and carefully remove interior membrane with your finger. Once membrane is removed, shells will be very brittle. Rinse shells in hot water.
- Place shells back in egg carton, then place carton in large casserole pan. Fill pan with water just till level reaches 1/4 of way up side of Large eggs. Fill shells with custard. Cover and bake at 275 degrees till custard sets but is still soft, 40 min.
- Remove from oven and place custard-filled Large eggs on bed of rock salt decorated with spices. Top with caviar and serve.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 12 servings | |
| Calories 127 | |
| Calories from Fat 84 | 66% |
| Total Fat 9.41g | 12% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 126mg | 5% |
| Potassium 134mg | 4% |
| Total Carbs 2.93g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.64g | 1% |
| Protein 8.09g | 13% |
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