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Ingredientes
- 3 x live lobsters - (2 lbs ea)
- 3 lrg red beets Coarse sea salt to taste Freshly grnd black pepper to taste
- 6 x fresh thyme sprigs
- 1 lrg golden brown beet
- 2 Tbsp. sherry-wine vinegar plus
- 2 tsp sherry-wine vinegar plus more
- 4 tsp walnut oil
- 2 x leeks, white and light-green julienned
- 2 c. vegetable oil Coarse salt to taste
- 1/2 c. heavy cream very cool
- 1 1/2 Tbsp. freshly-grated horseradish
- 1 Tbsp. sherry-wine vinegar Coarse salt to taste Freshly-grnd white pepper to taste
- 1 Tbsp. finely-minced chives
Direcciones
- In a large stockpot, bring 2 inches of salted water to a boil. Add in lobsters, cover, and steam for 10 min. Remove lobsters from pot, and set aside to cold.
- Remove the meat from the claws. Shell and devein the tails. Cut each of the tails in half lengthwise. Cut each half in half lengthwise; set aside (the lobster can be prepared a few hrs in advance and kept, refrigerated, covered with damp paper towels and plastic wrap).
- Preheat the oven to 350 degrees with the rack positioned in the center.
- Wrap red beets in parchment paper and aluminum foil with a healthy pinch of salt and pepper, and three sprigs of thyme. Repeat with the golden brown beet. Place on a baking sheet, and roast till fork-tender, 1 to 1 1/2 hrs. Set aside till cold sufficient to handle.
- Peel beets. Place in a food processor fitted with the metal blade. Drizzle with 2 Tbsp. sherry-wine vinegar and 1 Tbsp. walnut oil. Season with salt and pepper. Process till finely minced; transfer to a medium bowl, and set aside.
- Thinly slice the golden brown beet. Fan the slices out on a plate. Drizzle with remaining 2 tsp. sherry-wine vinegar and 1 tsp. walnut oil; set aside for garnish.
- To make the Fried Leeks: Wash the leeks in a medium bowl of cold water. Drain, and dry well with paper towels. Heat oil in a deep saucepan to 300 degrees on a deep-frying thermometer. Carefully add in leeks to the oil, and cook till light-golden. Remove, and drain on paper towels. Lightly season with salt.
- To make the Horseradish Cream: In a small bowl, whisk together the cream, horseradish, and vinegar. Season with salt and pepper. Stir in chives.
- Season lobster meat with salt and pepper. Lightly drizzle with vinegar and walnut oil. Place a small mound of red beets in the center of each plate. Arrange lobster on top of beets. Garnish each plate with a few slices of golden brown beets. Top with fried leeks. Spoon the horseradish cream around the perimeter of the plate.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 727 | |
| Calories from Fat 702 | 97% |
| Total Fat 79.47g | 99% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 1.88g | |
| Cholesterol 14mg | 5% |
| Sodium 35mg | 1% |
| Potassium 153mg | 4% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.02g | 2% |
| Protein 1.01g | 2% |
