Recipe: Georges Brasserie Lobster & Leeks

lobster and leeks
lobster and leeks

Georges Brasserie Executive Chef Andrew Dodd shares his popular recipe with our readers. We give you the sensational Butter Poached Lobster and Braised Leeks with Parisian Style Gnocchi and Black Garlic Beurre Blanc

Butter Poached Lobster

Poach Lobsters in boiling Court Bouillon for six minutes and place directly into an ice bath to chill. Let lobsters chill for 15 minutes then remove all lobster meat from lobsters (lobster meat should be partially under cooked) and chop into small 1 pieces. Refrigerate for later use.

 

Court Bouillon:

6 quarts of vegetable stock

2 Lemons (squeezed, placed in water)

2 Limes (squeezed, placed in water)

1 Orange (squeezed,placed in water)

½  cup of Sugar

½ cup of Salt

½ cup of Old Bay

2 Bay leaves

Bring to boil in large stock pot.

 

Braised Leeks

Remove root and green upper from 3 large leeks and discard. Chop white section of leeks into 2 pieces. Wash thoroughly to remove all dirt and sand. Once Braising Liquid has reached a simmer place leeks in liquid and simmer for 20 minutes. Drain of all liquid and refrigerate for later use.

Braising Liquid

2 cups of Vegetable Stock

1 cup of Butter

Sprig of Thyme

 

Black Garlic Beurre Blanc

1 cup of White Wine

2 tablespoons of Lemon Juice

Bay leaf

1/4 cup of Chopped Shallots

2 sprigs of thyme

2 1/2 cups of Heavy Cream

1 pound of Butter

2 cloves of Black Garlic (skin removed)

 

Reduce white wine, lemon juice in 3qt. saucepan along with bay leaf, shallots and thyme. Reduce on medium low heat until 3 tablespoons of liquid remain. Add heavy cream and reduce on low heat stirring often and monitoring so cream doesnít boil over. Strain cream liquid into Vitamix add black garlic and blend at medium speed until black garlic is fully incorporated. Add butter, xanthum gum and salt to taste and blend until all ingredients are incorporated. Place sauce in pre warmed ceramic cylindrical dish. Put aside. This can be made up to an hour before serving dish.

 

Parisian Style Gnocchi

4 Russet Potatoes

1 cup of Flour

1 tablespoon Salt

1 teaspoon of Baking Powder

1 egg

Roast 4 russet potatoes in 400 degree oven for one hour. Chill for one hour then remove all meat from potatoes and run meat through food mill. Place processed potato in six qt. sauce pan. Add flour, salt and baking powder. Turn sauce pan on medium low heat and stir constantly with wooden spoon making sure bottom doesn’t burn for three minutes. Remove from heat and set aside to cool for 10 minutes. Stir in egg and completely incorporate. Place mixture in piping bag. Bring heavily salted 10 qt. stock pot full of water to a boil. Cut tip of pastry bag with a paring knife. With this same knife while squeezing pastry bag slowly use downward motion with knife to cut long sections in to boiling water. Boil gnocchi for 2 minutes then remove from boiling water and place directly in ice bath to cool for 15 minutes. Once cooled remove from water and drain completely. Toss with oil and place on pan in refrigerator for later use.

 

To Assemble

Heat non-stick skillet on medium heat with one tablespoon of clarified butter or oil. Put Parisian Style Gnocchi in pan to brown, slightly stirring often. Simultaneously on medium heat in a medium sautee pan heat Braised Leeks and Butter Poached Lobster with  cup of vegetable stock and 2 tablespoons of butter. Once Parisian Style Gnocchi is crispy drain excess oil and place in bowl. Once leeks and lobster are heated through drain thoroughly and place in bowl with gnocchi. Toss together and place on plate or bowl over a bed of Black Garlic Beurre Blanc. Garnish with fresh herbs and serve.