Jody Adams' Homard Gratiné Au Miso Pays Tribute To A Classic Julia Child Recipe | GBH

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1/4 cup Panko crumbs
• Salt and pepper
• 1/2 teaspoon grated lemon zest
• 1 teaspoon chopped parsley
• 1/4 teaspoon chopped tarragon
• A large fish kettle or steamer
• 2 cups dry white vermouth
• 3 cups water
• 1 large onion, thinly sliced
• 1 medium carrot, thinly sliced
• 1 medium celery stalk, thinly sliced
• 3 tablespoons chopped fresh ginger
• 2 tablespoons chopped fresh turmeric
• 1 1/4 cup thinly sliced lemon grass
• 6 parsley sprigs
• 1 bay leaf
• 1 tablespoon tarragon
• 1 star anise
• 2 teaspoons salt
• 1 teaspoon peppercorns
• 4 live lobsters, 11/4 lbs. each
• 3 tablespoons butter
• A 3-cup enameled saucepan
• 4 tablespoons flour
• 1/2-3/4 cup heavy cream
• 1 tablespoon white miso
• 1 ounce dulse seaweed, chopped into 1 inch pieces and reconstituted in water