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Champagne-poached lobster with asparagus and baby leeks

You'll need

6 baby leeks, trimmed and soaked in cold water to remove grit, tops reserved 250 ml (1 cup) Champagne 3 sprigs thyme 5 black peppercorns, coarsely cracked 1 lobster tail 1 bunch asparagus, trimmed To serve: salmon roe and chervil sprigs   Champagne sauce 100 ml Champagne 25 ml Champagne or white wine vinegar 1 golden shallot, minced 100 gm cold butter, cubed 2 tsp lemon juice


  • 01
  • Combine leek tops, Champagne, thyme, peppercorns and lobster in a large saucepan, cover with cold water and bring to the boil over medium heat, simmer for 3-4 minutes or until lobster is just pink, then remove from heat. Drain, then remove shell. Keep warm.
  • 02
  • For Champagne sauce, combine vinegar and shallot in a small saucepan and simmer over medium-high heat for 3-4 minutes or until reduced to 1 tbsp. Reduce heat to medium and whisk in butter, a cube at a time, until incorporated. Add juice, season to taste with sea salt and ground white pepper. Keep warm.
  • 03
  • Cook asparagus in a saucepan of boiling salted water for 2-3 minutes or until just tender, adding baby leeks for the last minute of cooking. Drain using a slotted spoon, transfer to serving plates and season well. Thickly slice lobster and arrange beside leeks and asparagus. Spoon sauce over lobster, scatter with salmon roe and chervil and serve.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Fuller-bodied vintage Champagne.

Featured in

Nov 2007

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