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1
Remove the claws and tails from the lobsters.
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2
The bodies may be used for stock.
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3
Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle.
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4
Remove the claws and tails from the shell, cut the tails into 3 even medallions.
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5
Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives.
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6
Season with salt and pepper.
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7
Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center.
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8
Top with a claw.
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9
Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.
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10
Reduce the shallots and white wine until almost dry in small saucepan.
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11
Add cream and reduce by half.
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12
Whisk in butter.
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13
Hold warm
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14
In a medium saucepan bring the lobster stock to a boil.
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15
Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender.
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16
Transfer to a blender and add the cubed butter.
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17
Blend until the butter is melted.
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18
Then add the ice cubes with the blender running.
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19
Blend until smooth.
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20
Pass through a chinois and season with salt and pepper.
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21
Finish cooling in ice bath.
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22
Blood Orange Sauce: 5 large blood oranges
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23
Juice the oranges and pass through a chinois.
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24
In a small saucepot, reduce to a syrupy consistency.
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25
Hold at room temperature
