- 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
- 100 ml Champagne
- 25 ml Champagne or white wine vinegar
- 1 golden shallot, minced
- 100 gm cold butter, cubed
- 2 tsp lemon juice
- 1Combine 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.
- 2For 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.
- 3Cook 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.
Drink Suggestion: Fuller-bodied vintage Champagne. Drink suggestion by Max Allen