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1
Place 2 tablespoons water in a saucepan.
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2
Bring to a boil.
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3
Reduce heat to very low, and whisk in butter piece by piece.
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4
Continue adding until all butter is emulsified.
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5
Set aside, and keep warm (the best way is in a thermos); do not allow to boil.
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6
Bring a 3-quart pot of water seasoned with 1 tablespoon salt to a boil.
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7
Have a large bowl of ice water ready.
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8
Add leeks to boiling water, cook 5 minutes until just tender, drain in a sieve and place sieve with leeks in ice water until leeks are cool.
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9
Drain, and transfer to a small saute pan.
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10
Place over low heat to reheat.
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11
Add tomato, chives, diced carrot, turnip and leek greens.
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12
Stir in 1/3 cup emulsified butter.
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13
Season with salt and pepper, and cover to keep warm.
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14
Place beet essence in a small saucepan.
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15
Whisk in 3 tablespoons emulsified butter, and cover to keep warm.
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16
Heat oven to 300 degrees.
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17
Place lobster pieces in single layer in a large saucepan or saute pan.
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18
Add remaining emulsified butter.
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19
Lobster meat should be just about covered.
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20
Place pan over low heat, and cook 5 to 6 minutes, until meat is just heated through.
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21
Remove knuckle pieces, drain and fold into leek mixture.
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22
While lobster cooks, place potatoes in oven 2 to 3 minutes to reheat.
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23
To serve, place a spoonful of warm beet essence in center of each of 6 plates.
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24
Briefly reheat leek mixture, and spoon onto beet essence.
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25
Remove lobster tails and claws from butter mixture, draining well; place a tail piece and a claw on each plate, on top of leeks.
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26
Break potatoes in six pieces and place on top of the lobster.
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27
Serve.
