top of page

Lobster and Leek


  • Lobster Glace

  • Poached Tail/ Stuffed Claw

  • Leek Linguine

  • Leek top puree

  • Charred baby leek


Lobster Glace

  • Yield: ½ cup



  • 1 2-2 ½ # lobster

  • 4 oz tomato paste

  • 2 onions, quartered

  • 2 large carrots, large chunks

  • 2 stalks celery, large chunks

  • 1 head garlic, split horizontally

  • 1 bunch thyme




Preheat oven to 400 degrees Fahrenheit. Lay the lobster flat on a cutting board and hold the tail and lower abdomen flat, while quickly and precisely inserting the tip of a chef’s knife into the center of the head and cutting completely through. Twist the tail to separate it from the body. Snap the claws from the knuckles and set aside. Clean the gills from inside the lobster body. Arrange the body on a roasting rack and roast until red in color. Spread tomato paste evenly over roasted shells and return to the oven until the tomato paste is browned, about 10 minutes. Place the roasted shells in a stockpot along with the onions, celery, garlic, thyme, and cover with cold water. Bring to a simmer and cook for 35 minutes. Strain the stock and reduce until a nappe consistency is achieved.


Poached Lobster Tail/ Stuffed Claw/ Mousseline

  • Yield: 1 portion



  • Kosher salt

  • 1 lobster tail

  • 2 lobster claws

  • 2 lobster knuckle sections

  • 2 # unsalted butter, diced into large cubes

  • ¼ cup lobster glace

  • ½ cup heavy cream

  • ¼ cup canola oil

  • 2 shallots, minced

  • ½ cup Panko breadcrumbs

  • 2 sprigs tarragon, picked and chopped



Bring a pot of water to a boil with 1 cup of salt per gallon of water. Blanch the lobster beginning with the tail. After 1 minute add the larger claw, after 1 more minute add the smaller claw. After 1 more minute add the knuckles. Finally, after another minute remove the lobster pieces from the water and drain in a perforated pan. Crack the tail meat out of the shell. Wiggle the pincer and remove from the claws. Use a knife to pop and twist the shell off the claw meat, extract and set aside. Use scissors to remove the knuckle meat. Glaze the tail with the lobster glace.


Bring ¼ cup of water to a boil and begin whisking in the cold butter, cube by cube to create an emulsion called a beurre monte. Once emulsified, gently warm the tail and claws and reserve the butter.


Place the knuckle meat along with the smaller claw in a food processor with the lobster glaze and blend until smooth. Add the cream and blend to combine.


Heat the oil in a pan over medium heat and sweat the shallots with 1 Tbs of salt. Once translucent, add the Panko and toast until golden brown. Turn of the heat and mix the bread crumb mixture with the tarragon. Stuff this mixture into the large claw.


Leek Linguine

  • Yield: 1 cup


  • Kosher salt

  • 1 leek, tops cut and set aside

  • ½ cup lobster infused beurre monte (from previous step in recipe)




Bring a large pot of water with 1 cup of salt per gallon to a boil. Split the leek vertically and submerge in water to clean thoroughly. Cut into a 1 ½ inch segment and julienne vertically. Blanch the leeks for 1 minute and immediately transfer to an ice water bath. Drain on paper towels and warm in the lobster butter to serve.


Leek Top Puree

  • Yield: ½ cup


  • Leek greens from 1 leek, rinsed

  • Kosher salt

  • 2 tsp lemon juice




Bring a large pot of salted water (1 cup per gallon) to a boil. Set up an ice water bath. Blanch the leek tops until tender, about 3 minutes and shock in the ice bath. Place the greens in a blender with a couple ice cubes to maintain the color and blend until smooth. Finish with lemon juice, taste for seasoning, and pass through a chinois.


Charred baby leek

  • Yield: 1 baby leek


  • 1 Tbs canola oil

  • 1 baby leek, top trimmed and root end removed, rinsed

  • Kosher salt



Heat the oil in a sauté pan over high heat. Place the leek in the pan, season with kosher salt, brown evenly on both sides. Drain on a paper towel.



Pipe the mousseline in a dome shape on the right side of the plate. Spread a small circle of the leek top puree on the left side of the plate. Slice the tail, glaze again with the lobster glace, and place atop the leek top puree. Twirl the leek noodles in a bundle and balance on the mousseline. Place the large stuffed claw above the leek pasta. Lean the baby leek against the lobster in the center of the plate. Sauce the plate with the remaining lobster glace.

bottom of page