Ingredients
2 (1 1/2-pound) lobsters
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup minced shallots
3 cloves garlic, minced
10 large shiitake mushrooms, stems removed, caps cleaned and coarsely chopped
1/4 cup finely chopped peeled celery root
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cups Brussels sprout leaves
1/4 cup Madeira wine
1/4 cup Lobster Stock
1 fresh sage leaf
1 medium tomato, chopped
1/4 cup chopped speck
4 tablespoons unsalted butter, cut into pieces
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
Radish sprouts, for garnish
Celery Root Puree
Preparation
Bring a large pot of water to a boil over high heat. Add lobsters and cook for 6 minutes. Remove from water. Remove meat from tails and claws, leaving claw meat intact; set meat aside, reserving shells and bodies for stock.
Heat oil in a large high-sided skillet over medium-high heat. Add shallots and garlic, and cook until soft and translucent. Add mushrooms, celery root, carrot, and celery; cook, stirring, until tender, about 10 minutes. Add Brussels sprout leaves and cook, stirring, until caramelized, 3 to 5 minutes.
Carefully add Madeira and deglaze. Add lobster stock, sage, and tomato; reduce heat to a simmer and cook until thickened, 8 to 10 minutes. Add speck and butter; cook, stirring, until butter is melted.
Add lobster meat to skillet; cover and cook until just heated through, 8 to 10 minutes. Do not boil. Remove skillet from heat and drizzle lobster mixture with olive oil; sprinkle with chives and parsley.
Divide the celery root puree evenly between two plates; top with lobster mixture. Set claws in the center of each plate and garnish with radish sprouts; serve immediately.
