STARTERS: Lobsters are so full of flavour that even their shells can be used to flavour stocks and soups. This recipe makes use of lobster shells to make a delicious first course to serve at home.

LOBSTER CREAM:

the shells of 2 lobster                                      

1 cup whipping cream

¾ cup milk                                                      

salt and white pepper to taste

dash fresh ground nutmeg                              

2 large eggs

4 egg yolks

No need to throw away lobster shells after a lobster meal at home. Freeze them until you are ready to use them in making seafood stock or in this recipe.

Chop shells coarsely and place in a pot with the cream and milk. Simmer over low heat for 30-45 minutes. Strain mixture, pressing out all the liquid from the lobster shells.

Return cream mixture to saucepan. Add salt and pepper to taste. Simmer over medium heat for 15 minutes more to reduce slightly.  Beat eggs and yolks together in a large bowl. Mix a small amount of cream mixture with the egg mixture; stir well then add egg-cream mixture back into the rest of cream mixture.

Preheat oven to 400 degrees F. Butter four 4oz-custard mould or ramekins.

Pour mixture into ramekins, covering each with a piece of foil. Place ramekins in a baking pan filled with water reaching 2/3 of the way up the sides of the moulds. 

Bake for 25-30 minutes, or until firm to the touch. While hot, run a flat knife around the edges of the ramekins to loosen; then invert it over a serving plate.  Serve warm as a first course.