Grilled Lobster with Celery Root Purée and Crispy Celery Garnish

Instructions

1. 1

   Boil celery root cubes in salted water for 12-15 minutes until fork-tender. Drain well and set aside.

   Tip: Don't skip draining thoroughly to prevent a watery purée.

2. 2

   Heat 3 tablespoons of butter in a saucepan over medium heat. Sauté diced shallot and minced garlic for 2 minutes until fragrant.

3. 3

   Add the cooked celery root and vegetable stock to the pan. Simmer for 3 minutes, then blend with an immersion blender until smooth and creamy. Stir in heavy cream, lemon zest, salt, and white pepper. Keep warm on low heat.

   Tip: For extra silky texture, pass the purée through a fine mesh sieve.

4. 4

   Pat lobster tails dry and brush the meat side with olive oil, salt, and pepper. Split the celery ribs into thin lengthwise pieces.

   Tip: Dry lobster ensures better browning and prevents steam buildup.

5. 5

   Preheat grill to medium-high heat (400°F). Place lobster tails meat-side down and grill for 4-5 minutes until golden, then flip and grill shell-side down for 3-4 minutes.

   Tip: Don't move the lobster around; let it develop a golden crust for better flavor.

6. 6

   In a small skillet, melt remaining 3 tablespoons of butter over medium-high heat. Add celery ribs and fresh thyme, cooking for 3-4 minutes until edges begin to caramelize and soften slightly.

   Tip: Watch carefully to prevent burning; the celery should be tender-crisp.

7. 7

   Toast celery leaves in a dry pan over medium heat for 1-2 minutes, stirring occasionally, until they begin to crisp and darken slightly. Season with a pinch of salt.

   Tip: Toast leaves just before serving to maintain their crispness.

8. 8

   Plate by spooning celery root purée in the center of each plate. Top with a grilled lobster tail, arrange caramelized celery ribs alongside, and garnish with toasted celery leaves and fresh lemon juice.

   Tip: Serve immediately while the lobster is still warm and the purée is creamy.