Name: Champagne-poached lobster with asparagus and baby leeks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 6 baby leeks, trimmed and soaked in cold water to remove grit, tops reserved; 250 ml Champagne (1 cup); 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

Champagne-poached lobster with asparagus and baby leeks

Australian Gourmet Traveller recipe for champagne-poached lobster with asparagus and baby leeks

Serves 2

Prep

15M

Cook

15M

Total

30M

Ingredients

6 baby leeks, trimmed and soaked in cold water to remove grit, tops reserved

250 ml Champagne (1 cup)

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

Method

Main

1.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.

2.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.

3.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.