Got some extra dosh burning a hole in your pocket? Well, this appetiser should help fix that right up! (Adapted from New York chef Brad Farmerie’s recipe).
Serve with the most expensive champagne you can afford. Makes 10-12 serves.
2 eggs
1 egg yolk
1/2 tspn white truffle oil
2/3 cup heavy cream
1/3 cup milk
1 tbsp soy sauce
500 grams lobster meat
1 tbsp finely chopped chives
2 tspn freshly-squeezed lime juice
Salt and coarsely-ground black pepper, to taste
15 grams caviar
Adjust oven rack to centre position and preheat the oven to 165 degrees Celsius.
Arrange 10-12 shot glasses in a 9 x 9 baking pan.
Fill a saucepan with 1-1.5 litres of water and bring to a low simmer.
In a bowl whisk together the eggs, egg yolk, and truffle oil; set aside.
In a small saucepan over medium heat, combine the cream, milk, and soy sauce. Bring just to a boil, stirring constantly. Remove from the heat and let cool 1 minute. Whisking constantly, slowly pour the hot cream mixture into the eggs. Immediately strain the mixture through a mesh strainer into a large container with a pouring spout.
Pour the strained mixture into the shot glasses, filling them about 3/4 full. Carefully pour enough hot water from the kettle into the baking pan to reach halfway up the shot glasses. Cover the pan with foil and bake approximately 9 to 11 minutes or until a knife inserted near the centre comes out clean (the custards should be firm at the edges and just barely wobbly at the centre). Remove from oven and immediately remove cups from water bath. Let cool at room temperature until ready to serve.
In a small bowl, gently mix the lobster, chives, and lime juice. Season with salt and pepper.
Spoon a small amount of the lobster over each custard, then top with a dollop of caviar.
Enjoy!