- 2kg leeks, washed, peeled and ends trimmed
- 25g butter
- 200g lobster
- good squeeze of lemon juice
- salt and freshly ground black pepper
- 1 tbsp brandy
The Vinegrette, per slice
- 1tbsp champagne vinigar
- salt and pepper
- 3-4tbsp oliveoil
- squeeze of lemon juice
Wrap the insid of a 450g loaf tin with cling film. Poach the leeks in lightly salted boiling water for 10 - 15 minutes, until just tender. Drain and set aside until cooled.
Melt butter in a pan. Add the lobster tails, lemon juice, salt and pepper and brandy. Toss for 30seconds and take off the pan. Drain and set aside to cool.
Place leeks lengthwise in a single layer at the base of the loaf tin and season lightly with salt and pepper. Add another layer and season lightly again. Press down well with your fingers to ceep it well compacked. Place lobster in the centre and top up with remaining leeks. Press again well down with your fingers. Cover and place a weight on top and chill for 2 hours.
To make the vinegrette, just add all the ingrediants in a small bowl and whisk together
Turn over on to a cutting board and slice to serve. Serve with the vinegrette and some caviar on top