In his take on chawanmushi, a steamed Japanese egg custard, Chef Garces combines a savory egg base with butter poached lobster, a hint of lemon flavored vanilla, smoked trout caviar, fried shallots, and shiso leaves.

To make the custard

1. Steam diced carrots using your preferred method and set aside. While carrots steam, rehydrate shittake mushrooms in boiling water. Once rehydrated, slice mushrooms and set aside.
2. Fill a wide pan halfway with water and bring up to 145F-165F on the stove. Adjust heat as needed to hold temperature within that range while you make the custard.
3. Crack eggs into a small bowl and whisk until yolks and whites are fully combined. Whisk in soy sauce, mirin, and warm dashi until mixture is well combined.
4. Add sliced scallions, steamed carrot, and sliced shiitake mushrooms to egg mixture and whisk to combine.
5. Ladle egg mixture into 12 oz ramekins or mini cocottes with lids, filling each about halfway. Place ramekins in prepared water bath, ensuring that water reaches halfway up the ramekins. Let cook at 145F-165F for 25-30 minutes until custard is fully set.

To make the buerre monté (emulsified butter sauce)

1. In a small saucepan, bring 1/4 cup water and bay leaf to a boil.
2. A few tablespoons at a time, whisk cold cubed butter into the boiling water to create an emulsification.
3. Once all butter has been added and sauce is emulsified, hold sauce at a steady temperature. Whisk in lemon flavored vanilla and add lobster tails and claws to the butter. Poach for 3-4 minutes, or until warmed through, aiming to finish your poach close to when the custards are ready.
4. Once custard is set, remove from water bath and top each ramekin with poached lobster from the buerre monté, a teaspoon of caviar, fried shallots, and julienned shiso leaves.