Yield: 12 servings
Preparation is easy
Preparation time is 30 minutes
Ingredients
- 500 grams raw lobster tail meat (1 pound)
- keep the claws for decoration
- 750 millilitres heavy cream (3 cups)
- 3 whole eggs
- salt and pepper
- 1 cup Pernod (250 millilitres)
- 30 grams chopped chives (1 ounce)
- 1 litre fish stock (1 quart)
Directions
- Puree the lobster meat and place it in a bowl. Add the eggs, one by one and slowly incorporate the cream until 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 minutes. Meanwhile, take a couple of teaspoons and begin to make quenelles out of the lobster-cream mixture, 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.