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Add a photoServings: 12
Ingredients
- 500 gm raw lobster tail, meat keep claws for decoration
- 3 c. heavy cream
- 3 whl egg
- 1 x salt and pepper
- 1 c. pernod
- 30 gm minced chives
- 1 lt fish stock
Directions
- Puree the lobster meat and place it in a bowl. Add in the Large eggs, one by one and slowly incorporate the cream till a smooth mass forms. Season with salt and pepper, Pernod and chives.
- With the fish stock simmering, place the cracked claws in the pot and cook for 8 min. Meanwhile, take a couple of tsp. and begin to make quenelles out of the lobster-cream mix, dropping them into the same stock. Remove the quenelles when they float to the surface, after about 1 minute.
- Serve with rice noodles, the lobster claws and lemon grass spears. Decorate with chives.
- Preparation time is 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 134 | |
| Calories from Fat 112 | 84% |
| Total Fat 12.71g | 16% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 300mg | 13% |
| Potassium 118mg | 3% |
| Total Carbs 1.41g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.25g | 0% |
| Protein 3.76g | 6% |
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