Roasted Lobster with Celery Root Purée and Crispy Celery Leaves
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent butter-roasted lobster tail served alongside a velvety celery root purée, topped with crispy pan-fried celery leaves and a bright lemon beurre blanc.
Ella x
Ingredients
- 4lobster tails(6 oz each, thawed)
- ¾ kgcelery root(peeled and cubed)
- 3fresh celery stalks(chopped, divided)
- 237 mlcelery leaves(fresh, divided)
- 8 tablespoonsunsalted butter(divided)
- 237 mlheavy cream
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4 sprigsfresh thyme
- 473 mlvegetable broth
Detail level
Instructions
- 1
Preheat oven to 425°F. Bring vegetable broth to a boil in a large pot, add celery root cubes and chopped celery stalks, and simmer for 15 minutes until tender. Drain well, reserving 1/2 cup broth.
Tip: Reserve the cooking liquid to adjust the purée consistency.
- 2
While vegetables cook, pat lobster tails dry and place flesh-side up on a baking sheet. Brush with 2 tablespoons melted butter, season with salt, pepper, and thyme sprigs. Roast for 12-15 minutes until meat is opaque and registers 140°F internally.
Tip: Do not overcook lobster or it will become tough and rubbery.
- 3
Blend the cooked celery root and celery with 3 tablespoons butter, cream, and reserved broth until silky smooth. Season with salt and pepper, then transfer to a saucepan and keep warm over low heat.
Tip: For extra smoothness, pass the purée through a fine sieve.
- 4
Heat 2 tablespoons butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and lemon juice, simmering for 2-3 minutes to reduce slightly.
Tip: This creates the base for your beurre blanc sauce.
- 5
Remove the sauce from heat and whisk in the remaining 1 tablespoon cold butter until emulsified. Season with salt and pepper to taste.
Tip: Keep the heat low when whisking in cold butter to prevent the sauce from breaking.
- 6
In a separate skillet, heat 1 tablespoon butter over medium-high heat. Add fresh celery leaves and stir-fry for 2-3 minutes until edges crisp up slightly and leaves darken.
Tip: The celery leaves add a beautiful texture contrast and bright flavor.
- 7
To plate, spoon celery root purée into the center of each plate. Top with a roasted lobster tail, drizzle with lemon beurre blanc sauce, and garnish with crispy celery leaves.
Tip: Serve immediately while everything is warm and the sauce hasn't congealed.
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