Lobster with Pinot Noir Sauce, Salsify Puree and Frizzled Leeks
January 2004
Gallery
Credit:
© Frances Janisch
Recipe Summary
Ingredients
Directions
Make Ahead
The salsify puree can be chilled overnight. The lobsters and sauce can be prepared through Step 8 early in the day. Chill the lobster. Reheat all of the components just before serving.
Notes
To save time, you can buy cracked, steamed lobsters for this dish.