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Lobster and Leek

Lobsters and Leeks are two ingredients on completely different levels of humility as lobster is revered for its association with luxury and wealth and the modest leek is treated often as an aromatic part of a greater concoction. However, when brought together on a shared stage, leek and lobster work so harmoniously well, what distinguishes them in cost has no bearing on their flavor potential.  The lobster is such a versatile ingredient in which every piece of the creature can be utilized to contribute flavor to a dish. The head and body of the lobster can be pan roasted, coated with tomato paste and covered with water and aromatics to create a rich and flavorful lobster stock, which can be reduced into an incredible glace for sauces. The tail is akin to the filet mignon of the lobster, and I lightly poach the lobster tail and claws in a beurre monte cooking medium, after blanching them in water to remove the shells. The tail is cooked to medium in the butter and then sliced and brushed with the lobster glace before gracing the plate. The claws are stuffed with a caramelized shallot bread crumb mixture for textural and flavor pleasure. The knuckles are simmered until cooked through, removed from their shells and pureed into a mousseline with cream and lobster glace. This incredibly pronounced lobster mousse will lay under the leek and lobster tail preparation in the center of the plate. 

The leeks are cleaned and then cut into long strips of julienne and blanched until tender. I then take the flavorful lobster butter and mix it with the julienne of leeks that act as pasta, soaking in the lobster butter and become a delightfully creamy mixture. The leeks are arranged like a proper linguine in the center of the plate, atop the lobster mousse. The tops of the leeks will be blanched and pureed and placed under the lobster claws. A baby leek is charred and placed whimsically atop the sliced lobster tail. The butter used to cook the lobster is then emulsified with lobster glace and fresh lobster stock to create an incredibly unctuous and flavorful sauce which will surround the plate. A simple julienne of fresh scallion graces the claws, and micro chives lean alongside each slice of lobster tail, garnishing the plate with finesse. 

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