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Lobster with Sous Vide Leek | Recipe by sousvidetools.com

Cured lobster with Sous Vide charred leek and leek consommé

Cured lobster with Sous Vide charred leek and leek consommé Fish and Seafood
  • COOK TIME: 16 hours
  • PREP TIME: 2 hours
  • DIFFICULTY: Difficult
  • SERVES: 4



  • 1 750g Scottish lobster
  • 6 tbsp of caster sugar
  • 4 tbsp of salt
  • 2 tbsp of chopped dill

Charred leeks

  • 4 leeks, washed
  • unsalted butter to taste
  • salt

Lobster furikake

  • 1 tbsp of rice wine
  • 1 pinch of togarashi
  • salt

Leek ash emulsion

  • 2 eggs
  • 250ml of olive oil


This delicious recipe by chef Nuno Mendes has been recreated for our website with kind permission from Great British Chefs


  1. Begin this recipe by preparing the charred leeks. Fill and preheat your water bath to 85°C
  2. Place the trimmed leeks under a very hot grill or on a hotplate and cook until the leeks are dark and charred on the outside. Transfer the leeks to a vacuum pack pouches and vacuum seal
    Submerge in the bath and cook sous vide for 20 minutes
  3. Take the leeks out of the pouch and set the juices aside as they will be used for the consommé
  4. Peel away the leeks outer layers until you reach the hearts. Save the outer leaves for the leek ash emulsion and the rest of the trimmings for the consommé. Transfer the leek hearts into the fridge
  5. Fill and preheat the water bath to 90°C for the leek consommé
  6. To make the leek consommé you will need to firstly weigh the leek trimmings. Place in a vacuum pouch and for every 100g add 25ml of water. Vacuum seal the pouches and submerge in the bath to cook sous vide for 14 hours
  7. Take the cooked leek hearts from the fridge and add the juices you set aside earlier. Transfer the mixture to a freezer. Once frozen, line a sieve with a muslin and place over a bowl before placing the frozen leeks inside the sieve. Leave the block to defrost, allowing it to drip through the muslin. You should have a golden brown liquid
  8. Before cooking a lobster you need to insensate it. This is done by placing it in a freezer. Once insensate, it should not resist being handled and will not have control of its limbs. Keep it in the freezer until it reaches this state
  9. Heat a large pan of water on the stove until boiling then take your insensate lobster out of the freezer. Tie its claws together then lay it on its back
  10. To kill the lobster, use a very sharp knife and place the tip just below the lobster’s mouth. Ensure the blade is lined up with the lobster’s middle and that the blade is directed towards the tail
  11. Pierce the head and bring the knife downwards. Next, place the tip of the knife just above the tail and thorax, on the body side, and cut through its middle
  12. Plunge the lobster into the pan of boiling water immediately after killing for approximately 1 ½ minutes. Take the lobster out of the water and then remove the meat from the tail shell. Separate the head, then take the meat from the knuckles and the claws. This needs to be set aside for the fruikake
  13. Make a cure by mixing together the dill, salt and sugar. Use this to spoon both over and under the lobster tail, ensuring it has been completely covered. Transfer to the fridge and allow to cure for 3 hours before removing the tail from the mixture and slicing the thickest section into 4 medallions. Split the remaining meat into 4 rectangular pieces and set aside until ready to serve
  14. Now move on to preparing the lobster fruikake. To do this, take the lobster claws and knuckles and place in a pot along with the rice wine. Allow to cook very slowly for between 45 minutes and 1 hour. You must stir constantly as it cooks. It is ready once the meat has completely dehydrated and has turned into a floss. Use the salt and the togarashi to season before transferring to an airtight container. Set aside until ready to serve
  15. For the leek ash emulsion you will need to preheat your oven to 240°C
  16. Take the outer leaves from the leek (which you set aside earlier) and place in the oven. Cook them until they turn black and are starting to burn. Remove from the oven and allow to cool before using a coffee grinder to grind to a powder
  17. Separate the yolks from the eggs and combine with the olive oil and the leek ash in a food processor. Blitz until the texture resembles mayonnaise

Preparing to serve

  1. Just before serving you will need to reheat the leek hearts in a grill pan along with a little butter and some salt
  2. Make a butter emulsion using 2 parts butter and 1 part water and bringing to a simmer. Warm the rectangular meat pieces from the lobster tails in the emulsion and serve while still warm
  3. Allow the medallions to reach room temperature before drizzling with a small amount of melted butter. Arrange on 4 separate plates
  4. Take some of the butter emulsion and add to the leek hearts. The emulsion can also be used to garnish the plates. Finally, when ready to serve add the warm consommé and the fruikake
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