The Chelsea Market Cookbook by Michael Phillips

Author:Michael Phillips
Language: eng
Format: epub
Publisher: Stewart, Tabori & Chang
Published: 2013-08-27T04:00:00+00:00

MICHELLE BERNSTEIN, GUEST CHEF

SERVES 6

3 lobsters (1 1/4 pounds/570 g each)

FOR THE STOCK:

2 tablespoons olive oil

1 small yellow onion, chopped

1 celery rib, chopped

1/2 cup (120 ml) dry white wine

4 sprigs fresh flat-leaf parsley

1/4 teaspoon dried thyme

1/4 teaspoon black peppercorns

FOR THE SAUCE:

2 tablespoons olive oil

2 tablespoons unsalted butter

1/2 cup (80 g) minced shallots

1 garlic clove, minced

4 large leeks, white and pale green parts only, split lengthwise, cut crosswise into 1/2-inch (12-mm) slices, washed and drained

1/4 cup (30 g) all-purpose flour

1 cup (240 ml) heavy cream

Freshly grated zest of 1 lemon

Kosher salt and freshly ground black pepper

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