Instructions: 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, feeler-side 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 sliced scallions and coral, if any.

This recipe yields 4 servings.

Suggested Wine: Chandon, Reserve Cuvee, Napa County Sparkling Wine (25th Anniversary)

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