Steam 2 1- to 1-1/4 # lobsters for 15 minutes and chill to touch. Pick out meat and keep tail and claws in tact. Slice tail into medallions.
Warm Parsnip Flan
3 large parsnips
3 large eggs
1 cup heavy cream
1/4 tsp salt
1/8 tsp pepper
5 oz. Appleton Creamery Herb and Garlic chevre
Preheat oven to 325 degrees.
Peel and cut the parsnips into 1″ pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens.
Sprinkle with a good balsamic vinegar and arrange lobster pieces around flan on top of greens.
©2001 Mo’s Passion Inc.