Finding a recipe that can be modified for the season is always a keeper and makes the favorite list at Fine Lobster. In the hotter months, one can serve this dish as a starter with the smooth elegant sauce and light lobster.
In the cooler months, serve this as the main course with baby new potatoes, mixed root vegetables, or even a potato-Gruyère gratin.
The beauty of this light recipe is that the lobster meat can be substituted with many other shellfish, such as shrimp or crab. Another recommended modification is to add about a pound of cremini mushrooms, trimmed and thinly sliced.
Serves Four
4 leeks, large to medium size
4 tbsp butter, divided
¼ cup dry white wine
½ cup cream
Salt and freshly ground white pepper, to taste
1 lb lobster meat, cooked and cubed
Fresh basil leaves, slivered
1 lb cremini mushrooms (optional)
2 tbsp olive oil (for mushrooms)
Cut leeks into small pieces and wash well. Drain and pat dry.
In a non-stick sauté pan, melt 3 tbsp of the butter and sauté leeks over low heat until very soft. Add wine and cook until slightly evaporated. Add cream and continue cooking until it thickens slightly. Season to taste with pepper. Set aside and keep warm. If a smoother texture is desired, puree sauce in a blender, and gently reheat.
Prepare the cremini mushrooms separately by adding the olive oil to a hot sauté pan. Once the oil is just smoking hot, add half the mushrooms and toss for 3 minutes; add the other half of the mushrooms cooking all for an additional 2 to 3 minutes making sure not to overcook them and release their water (avoid this). Set aside to fold into the sauce before serving.
To prepare the meat, we recommend boiling live lobster and then immediately removing all the large meat segments including the tail, and cutting it to be as close to 1” by 1” as possible. If using prepared lobster meat or crab meat, we don’t recommend pureeing the sauce. If using shrimp, sauté them in another non-stick skillet with the remaining butter until golden brown. If using stone crab claws, boil as you would whole lobster or crab, and when removing the meat consider saving a few of them in-whole for a beautiful and colorful presentation.
To serve, fold the mushrooms into the leek sauce, then place the sauce on a plate and place the meat on top, spooning the remaining sauce over the top. Garnish with the fresh basil.
