Name: Warm Lobster and Crab Cocktail
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 2 (1 pound) lobsters; 1 cup buerre blanc, warm (recipe follows); 2 tablespoons butter; 3 ounces crabmeat; 10 chives, sliced thin; 2 ounces leek sauce (recipe follows); Blood orange sauce (recipe follows); 1 chopped shallot; 2 ounces white wine; 2 ounces cream; 8 ounces cold cubed butter; 2 ounces lobster stock; 1 cup tightly packed chopped green leeks; 1 tablespoon and 1 teaspoon cold cubed butter; 1/4 cup ice cubes; 5 large blood oranges

Directions

Remove the claws and tails from the lobsters. The bodies may be used for stock. Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle. Remove the claws and tails from the shell, cut the tails into 3 even medallions. Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives. Season with salt and pepper.
Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw.
Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.

Beurre Blanc:

Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm;

Leek Sauce:

In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath.