Recipe - Pan-Seared Chicken With Pan Grilled Vegetables

4 Whole Live lobsters ; (1
One half lbs ea)
3 cup LemongrassLobster Broth;
see below
Juice of One half a lemon
Salt; to taste
Freshlyground white pepper;
to taste
Canola oil; for cooking
Shiitake Truffle Flan; see *
Note
Sliced scallions; for
garnish
=== LEMONGRASS LOBSTER BROTH
===
4 Uncooked lobster heads; from
above
1 Fennel bulb; cut or sliced up
1 Red onion; cut or sliced up
1 Carrot; cut or sliced up
1 Celery stalk
6 Lemongrass stalks; white
part only, pounded
2 sl Ginger
1 cup Chardonnay
1 tablespoon Tomato paste
1 Bay leaf
One half teaspoon Green peppercorn; whole
6 cup Water
Canola oil; for cooking
=== BOK CHOY FONDUE ===
1 teaspoon Minced ginger
1 teaspoon Minced garlic
1 tablespoon Butter
4 cup Chopped bok choy
One half cup Lemongrass Lobster Broth;
from above
Lobster knuckle meat from 4
lobsters
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Shiitake Truffle Flan" recipe which is included in this
collection.

Place live lobsters in the freezer to "numb", then quickly slice head in
half. Separate claws, tail and knuckles. Save heads for broth. (If there is
any green coral, pull out and dry in 200 degree oven for 4 hours then grind
to a red powder for garnishing.) Cut tail in half, leaving the end
attached. Place claws in a bowl and pour boiling salted water over them and
let stand for five minutes. Place knuckles in for the last 3 minutes.
Strain lobster and immediately plunge into an ice bath. Deshell lobster
which is not fully cooked. In a hot saute pan, coat with oil and saute
seasoned tail, feelerside down. Cook both sides, about 5 minutes, then add
claws. Deglaze with stock, add lemon juice and check for seasoning.
LEMONGRASS LOBSTER BROTH: In a hot stock pot, coat with a little canola oil
and color the lobster heads. Add fennel, onions, carrots, celery,
lemongrass and ginger. Saute until soft. Deglaze with wine and reduce. Add
tomato paste, bay leaf, peppercorn and water to cover the heads. Simmer
slowly for 2 to 3 hours then strain. BOK CHOY FONDUE: In a hot saute pan,
saute garlic and ginger in butter. Add bok choy, stock and lobster meat.
Season and cook until soft. Check for seasoning. In a large pasta bowl,
place small mound of bok choy. Top with flan and top that with lobster.
Ladle in broth and garnish with cut or sliced up scallions and coral, if any. This
recipe yields 4