Lobster, beets, and Leeks

There is a saying that the way to a person’s heart is through their stomach – if you don’t mind a bit of dental humor, you’ll realize that this saying isn’t just about periodontal infections (gum disease) leading to endocarditis (heart infection). To put things succinctly, if you want to capture the heart of a certain someone, I highly recommend this dish: lobster, beets, and leeks.

In 1994, lobster beets and leeks first appeared on the menu of the French Laundry – American chef Thomas Keller’s 3-Michelin-Star restaurant. Since then, the dish has evolved over time into endless forms most delicious, with ever-so-fancy pairings such as truffles, foie gras, saffron, or even Kobe beef.

Here, I present my take on this classic lobster dish, featuring four forms of beets and some decadent pairings to elevate the lobster. To achieve maximum enjoyment, I recommend serving lobster beets and leeks as a main dish after an hors d’oeuvre of fresh oysters with lemon and an entrée of tuna tartare with quail egg, then following up with a salad or sorbet, a soft cheese such as brie or stilton, and dessert. In terms of drinks, Provençal rose pairs well with the entire meal.

I hope that with these recipes, you will be able to successfully capture the stomachs and hearts of those around you. Bon appétit!

Full recipe will be available on the Chop Stir Hack website, coming soon.