Last Updated on December 15, 2023
For a recipe with layers of flavor that will make you feel like a chef, look no further than this one for lobster and leeks in vinaigrette. Based on the classic French dish leeks vinaigrette, it would make a delicious and elegant starter–or you could serve it with crusty baguette and a salad as an entree. Either way, the star of the dish is ButcherBox’s plucked lobster meat, gently poached and pre-plucked, so it’s incredibly convenient.
This fabulous recipe comes to us courtesy of New York-based chef and sommelier Max Mackinnon, founder of Libertine, a French bistro in Manhattan’s historic West Village neighborhood.
Ingredients
- 4 cups vegetable stock or water
- Salt preferably kosher such as Diamond Crystal or Morton
- 1 large leek roots trimmed, sliced into ½-inch rounds and rinsed
- 8 oz ButcherBox Lobster Meat
- ¾ oz fresh tarragon leaves and tender stems
- 7½ tbsp extra-virgin olive oil plus more for serving
- 2 tbsp plus 1½ teaspoons lemon juice
- 1 clove garlic minced
- Freshly ground black pepper
- 1 tbsp rice vinegar
- 1½ tsp Dijon mustard
- ¼ cup Kewpie mayonnaise
- 2 tbsp diced celery
- 2 tsp finely diced shallot
- ¼ cup crème fraîche
- Flaky sea salt for serving
- Fresh chervil or parsley leaves and tender stems for serving
Instructions
- Bring the vegetable stock or water to a boil in a medium pot or large high-sided sauté pan. Once simmering, season with salt and then add half of the leek and poach, stirring occasionally, until tender but not mushy, 9 to 11 minutes. With a slotted spoon, transfer the leeks to a baking sheet, spread them out and let cool.
- Add the lobster to the simmering broth and cook until thoroughly opaque, 5 to 7 minutes. Turn off the heat and, using a slotted spoon, transfer the lobster to a plate.
- While the lobster and leeks are cooling, chop all of the tarragon leaves and stems. Place all but 1 tablespoon (set aside) of the chopped tarragon in a food processor or blender; add 5 tablespoons olive oil, 2 tablespoons lemon juice and the garlic. Pulse until you have a coarse purée, then transfer to a small bowl and season with salt and pepper.
- In a medium bowl, whisk the remaining 2½ tablespoons olive oil, vinegar and mustard to combine. Season with salt and pepper. When the leeks are cool, add them to the bowl and toss to coat. In another bowl, combine the mayo, celery, shallot, remaining 1 tablespoon tarragon and remaining 1½ teaspoons lemon juice. Mix with a fork or whisk to combine, then add the cooked lobster meat. Toss again to coat the lobster, taste and season with more salt and pepper, if desired.
- When ready to serve, use a spoon to drizzle the tarragon purée on the base of a platter, followed by a dollop of the crème fraîche. Arrange the leeks in vinaigrette over the top, followed by the lobster salad. Sprinkle everything with flaky salt, drizzle with olive oil, top with the chervil or parsley and serve.
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