6baby leeks, trimmed and soaked in cold water to remove grit, tops reserved250 ml (1 cup) Champagne3 sprigs thyme5black peppercorns, coarsely cracked1lobster tail1 bunchasparagus, trimmedTo serve:salmon roe and chervil sprigsChampagne sauce100 mlChampagne25 mlChampagne or white wine vinegar1golden shallot, minced100 gmcold butter, cubed 2 tsplemon juice
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.
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.
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.