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1
Fill the sink with ice water.
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2
Set a rack in a very large stockpot, add 5 inches of water and bring to a boil.
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3
Add 4 of the lobsters, cover and steam until bright red, about 11 minutes.
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4
Using tongs, transfer the lobsters to the ice water.
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5
Repeat with the remaining lobsters; add water to the pot if necessary.
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6
Drain the lobsters and pat dry.
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7
Twist off the tails, claws and knuckles.
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8
Crack the shells and remove the meat.
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9
Slit the tails and pull out the intestinal veins.
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10
Using sturdy shears, cut the shells of 2 of the lobsters into 2-inch pieces; discard the remaining lobster shells.
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11
In a large saucepan, heat the olive oil until shimmering.
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12
Add the shallot and cook over moderate heat until just beginning to brown.
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13
Add the garlic and cook until fragrant.
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14
Add the lobster shells and cook, stirring, until beginning to brown in spots, about 8 minutes.
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15
Add the wine and cook over moderately high heat until nearly evaporated, about 15 minutes.
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16
Add the demiglace and cook over moderate heat until slightly reduced, about 5 minutes.
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17
Strain the sauce into a medium saucepan, pressing hard on the shells to extract as much sauce as possible.
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18
Add the port, season with salt and pepper and simmer over moderately low heat for 5 minutes.
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19
Cover and keep warm.
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20
Fill a bowl with water.
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21
Squeeze the lemon half into the water and add it to the bowl.
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22
Peel the salsify, cut it into 1-inch lengths and add it to the water.
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23
In a large saucepan, combine 1 cup of water with the lemon juice, 6 tablespoons of the butter and a pinch of salt.
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24
Drain the salsify, then add it to the pan and bring to a boil.
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25
Cover and simmer over moderate heat until the salsify is tender and the liquid is reduced to a glaze, about 15 minutes.
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26
Add the cream and sugar and simmer for 1 minute.
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27
Transfer the salsify mixture to a food processor and puree until very smooth.
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28
Season with salt and pepper.
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29
Return the puree to the saucepan and keep warm.
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30
In a medium saucepan, heat 1/4 cup of the grapeseed oil until shimmering.
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31
Add the leeks and fry over moderate heat, stirring, until golden and crisp, 3 to 4 minutes.
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32
Using a slotted spoon, transfer the leeks to paper towels.
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33
Sprinkle lightly with salt.
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34
In a small bowl, stir the vanilla seeds into the remaining 2 tablespoons of grapeseed oil.
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35
In a very large skillet, melt the remaining 2 tablespoons of butter over moderately low heat.
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36
Add the lobster meat and cook until warmed through.
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37
Slice the tails crosswise into medallions.
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38
Mound the salsify puree in the center of 8 warmed dinner plates and arrange 2 claws and 1 tail around each mound.
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39
Spoon the Pinot Noir sauce around the lobster and top with the crispy leeks.
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40
Dot the plates with the vanilla oil and serve.
