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Butter-Poached Lobster Tail with Leeks and Red Beet Essence

From: Ship of the Month Navigator
Recipe by Bernard Klotz, Radisson Seven Seas

Ingredients:
4 pieces lobster tail
4 portions angel hair pasta
12 pieces green asparagus, steamed
12 pieces baby carrot, steamed
12 pieces small broccoli roses steamed
herb sprigs

Marinade
1 cup olive oil
1 tbsp herbs, chopped (parsley, chervil, chives, basil)
1 tsp garlic

Lobster Fond
5 pounds lobster heads and carcasses
1 onion
1 garlic clove
1 carrot
1leek
3 mushrooms
1 celery stock
parsley stems
5 tomatoes
½ fennel
1 lemon
tomato paste
white wine

Lobster Cream Sauce
2 liters reduced lobster fond
1 liter cream
roux
salt and pepper
cognac
150 grams coral butter
¼ cup fresh chopped chervil
1 tbsp fresh tarragon, chopped
1 cup leeks, thinly sliced

Red Beet Essence
1 pound red beets, peeled or 1 cup beet juice
3 tbsp burre Monte
½ tsp red wine vinegar
few drops lemon juice

Preparation:
For the lobster stock- saute lobster short in olive oil, add onions, carrots, and celery. Add the tomato puree and the peeled tomatoes, then add the rest of the ingredients and cook for 25 minutes, then strain it.

For the sauce-boil lobster fondand add cream, thicken with Roux, season with salt, pepper, and cognac, add coral butter, straind and blend in the blender. Just before serving add the leek slices.

For beet essence- Juce the beets and reduce the beet juice slowly in a sauce pan to 1/8 cup. Whisk in burre monte, red wine vinegar and lemon juice.

Take lobster tail out of the shell and marinade with olive oil, garlic, and herbs. Wrap tails in cling film and aluminum foil and cook in court bouillon placing weight on the top to keep the lobster tail in a straight shape. Unwrap tails and pan fry until golden brown.

For the presentation- place pasta in center of plate. First spoon some of the sauce with the leeks, then place the lobster on top. Garnish with vegetables. Spoon the beet essence around the plate and decorate with herb sprigs.