Monday, June 14, 2021

Lobster and Leek
Lobster Bodies
Lobster Bodies

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Lobster Stock
Lobster Stock

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Final Plateup
Final Plateup

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Lobster Bodies
Lobster Bodies

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Lobster and Leek

Lobster and Leek is a famous preparation of Chef Marco Pierre White—a Michelin-starred chef for whom I have tremendous respect. These two ingredients exist on entirely different levels—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. Yet when brought together on a shared stage, leek and lobster work so harmoniously well that what distinguishes them in cost has no bearing on their flavor.

 

The lobster is 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 glacé for sauces. The tail is akin to the filet mignon of the lobster. Lightly poach the lobster tail and claws in a beurre monte cooking medium, after blanching them in water to remove the shells. Cook the tail to medium in the butter and then slice and brush with the lobster glacé before plating. Stuff the claws with a caramelized shallot bread crumb mixture for texture and flavor. Simmer the knuckles until cooked through, remove from their shells and puree into a mousseline with cream and lobster glacé. This pronounced lobster mousse will lay under the leek and lobster tail preparation in the center of the plate.  

 

Clean the leeks by removing the root end, splitting vertically, and submerging them in water. Cut the layers of leek into long strips of julienne and blanch in salted boiling water until tender. Then mix the leeks with the flavorful lobster butter, allowing them to soak up the lobster butter, resulting in a delightfully creamy pasta-like concoction. Arrange the leeks like a proper linguine in the center of the plate, atop the lobster mousse. Blanch and puree the leek tops and placed under the lobster claws. Char a baby leek and place whimsically atop the sliced lobster tail. Emulsify the butter used to cook the lobster with lobster glacé and fresh lobster stock to create a flavorful sauce that 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.