Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lobster Creme Brulee

By Chef Metcalf
October 21, 2004 in Cooking

https://forums.egullet.org/topic/53951-lobster-creme-brulee/

Followers 0

Recommended Posts

chapeaulong

Posted November 5, 2004

a tarragon caramel disk made with isomalt would work perfectly. and once you understand the caramel disk technique you can make any flavor you like. green tea, carrot, peanut, blablabla.