Lobster with Pinot Noir Sauce, Salsify Puree and Frizzled Leeks

Name: Lobster with Pinot Noir Sauce, Salsify Puree and Frizzled Leeks
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 larges garlic cloves, smashed; 6 Tbsps grapeseed oil; 118 milliliters heavy cream; 2 mediums leeks, white and tender green, cut into 2-inch julienne; 1 lemon half, plus 2 tablespoons fresh lemon juice; 5 kilograms live lobsters; 1 Tbsp extra-virgin olive oil; 355 milliliters Pinot Noir; 59 milliliters ruby port; 8 servings Salt and freshly ground pepper; 1 large shallot, finely chopped; 1 pinch Pinch of sugar; 113 grams stick unsalted butter; 2 vanilla beans, split, seeds scraped; 355 milliliters veal demiglace; 454 grams salsify

Lobster with Pinot Noir Sauce, Salsify Puree and Frizzled Leeks might be just the main course you are searching for. This gluten free recipe serves 8. One serving contains 517 calories, 35g of protein, and 34g of fat. If you have leeks, lemon half, ruby port, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes. Users who liked this recipe also liked Cranberry Sauce With Pinot Noir, Spicy Cranberry Sauce with Pinot Noir, and Planked Salmon with Pinot Noir-Berry Sauce.

Instructions

Fill the sink with ice water. Set a rack in a very large stockpot, add 5 inches of water and bring to a boil.

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Water

Equipment you will use

Pot

Add 4 of the lobsters, cover and steam until bright red, about 11 minutes. Using tongs, transfer the lobsters to the ice water. Repeat with the remaining lobsters; add water to the pot if necessary.

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Water

Lobster

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Tongs

Pot

Drain the lobsters and pat dry. Twist off the tails, claws and knuckles. Crack the shells and remove the meat. Slit the tails and pull out the intestinal veins. Using sturdy shears, cut the shells of 2 of the lobsters into 2-inch pieces; discard the remaining lobster shells.

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Lobster

Pasta Shells

Meat

In a large saucepan, heat the olive oil until shimmering.

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Olive Oil

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Sauce Pan

Add the shallot and cook over moderate heat until just beginning to brown.

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Shallot

Add the garlic and cook until fragrant.

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Garlic

Add the lobster shells and cook, stirring, until beginning to brown in spots, about 8 minutes.

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Lobster

Pasta Shells

Add the wine and cook over moderately high heat until nearly evaporated, about 15 minutes.

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Wine

Add the demiglace and cook over moderate heat until slightly reduced, about 5 minutes. Strain the sauce into a medium saucepan, pressing hard on the shells to extract as much sauce as possible.

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Sauce

Pasta Shells

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Sauce Pan

Add the port, season with salt and pepper and simmer over moderately low heat for 5 minutes. Cover and keep warm.

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Salt And Pepper

Port

Fill a bowl with water. Squeeze the lemon half into the water and add it to the bowl. Peel the salsify, cut it into 1-inch lengths and add it to the water.

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Lemon

Water

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Bowl

In a large saucepan, combine 1 cup of water with the lemon juice, 6 tablespoons of the butter and a pinch of salt.

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Lemon Juice

Butter

Water

Salt

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Sauce Pan

Drain the salsify, then add it to the pan and bring to a boil. Cover and simmer over moderate heat until the salsify is tender and the liquid is reduced to a glaze, about 15 minutes.

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Glaze

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Frying Pan

Add the cream and sugar and simmer for 1 minute.

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Cream

Sugar

Transfer the salsify mixture to a food processor and puree until very smooth. Season with salt and pepper. Return the puree to the saucepan and keep warm.

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Salt And Pepper

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Food Processor

Sauce Pan

In a medium saucepan, heat 1/4 cup of the grapeseed oil until shimmering.

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Grape Seed Oil

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Sauce Pan

Add the leeks and fry over moderate heat, stirring, until golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the leeks to paper towels.

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Leek

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Slotted Spoon

Paper Towels

Sprinkle lightly with salt.

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Salt

In a small bowl, stir the vanilla seeds into the remaining 2 tablespoons of grapeseed oil.

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Grape Seed Oil

Vanilla

Seeds

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Bowl

In a very large skillet, melt the remaining 2 tablespoons of butter over moderately low heat.

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Butter

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Frying Pan

Add the lobster meat and cook until warmed through. Slice the tails crosswise into medallions. Mound the salsify puree in the center of 8 warmed dinner plates and arrange 2 claws and 1 tail around each mound. Spoon the Pinot Noir sauce around the lobster and top with the crispy leeks. Dot the plates with the vanilla oil and serve.

Ingredients you will need

Lobster

Pinot Noir

Vanilla

Leek

Sauce

Cooking Oil

Equipment

Ingredients

Servings:

2larges

garlic cloves, smashed 6Tbsps

grapeseed oil 118milliliters

heavy cream 2mediums

leeks, white and tender green, cut into 2-inch julienne 1

lemon half, plus 2 tablespoons fresh lemon juice 5kilograms

live lobsters 1Tbsp

extra-virgin olive oil 355milliliters

Pinot Noir 59milliliters

ruby port 8servings

Salt and freshly ground pepper 1large

shallot, finely chopped 1pinch

Pinch of sugar 113grams

stick unsalted butter 2

vanilla beans, split, seeds scraped 355milliliters

veal demiglace 454grams

salsify

Recommended wine: Chablis, Chardonnay

Lobster can be paired with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Domaine Pinson Freres Chablis Mont de Milieu Premier Cru. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.