Champagne-Poached Lobster With Asparagus
Australian Gourmet Traveller recipe for champagne-poached lobster with asparagus and baby leeks
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Ingredients
- 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
- Champagne sauce
- 100 ml Champagne
- 25 ml Champagne or white wine vinegar
- 1 golden shallot, minced
- 100 gm cold butter, cubed
- 2 tsp lemon juice
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