Shallot Custards

type size: [A] [A] [A]

4 shallots peeled and sliced (4 tbsp. cooked)
2 tbsp. butter
1 1/4 cups heavy cream
½ - 1 tsp. white pepper
4 egg yolks

Preheat oven to 400 degrees Preheat small saucepan over medium heat. Sweat shallot in butter until a little browned (about 4-5 minutes). Allow to cool. In mixer beat egg yolks, cream, white pepper and salt until foamy. Grease four 3 ounce oven proof ramekins with butter. Spoon equal parts shallot into each ramekin then pour in batter. Bake ramekins in a roasting pan filled half way up side of ramekin with water for 30 - 35 minutes. Remove from oven and allow cool to handle. Invert on plate and serve with Lobster with Saffron Tomato Sauce.

Yields 5 servings - approximately 3.5 net carbs per serving