For the Leek Aïoli: In a sauté pan over medium heat, melt butter. Add leeks and sweat until tender. Transfer to a Vitamix Commercial blender and purée on high speed until smooth. Set aside. In a clean Vitamix container, add egg yolks, oil, garlic, and mustard. Blend until mixture is fully emulsified. Add leek purée and combine. Taste and adjust seasoning with sugar, salt, pepper, and vinegar. Transfer to an airtight container and refrigerate.

For the Chive Oil: In a Vitamix Commercial blender, add chives and blend on high speed. Slowly stream in oil and continue to blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.

For the Lobster: Bring a large pot of salted water to a boil. Cook lobster tail and claws until desired doneness is achieved. Shock lobster in ice water. On a work surface, pick meat from shell and cut into 1-inch pieces. Transfer to an airtight container and refrigerate.

For the Thai Chile Vinaigrette: In a Vitamix Commercial blender, add garlic and chiles. Cover with enough water to submerge and blend until smooth. Taste and adjust seasoning with sugar, fish sauce, and lime juice. Transfer to an airtight container and refrigerate.

To Assemble and Serve: In a mixing bowl, toss to coat Lobster in Thai Chile Vinaigrette. Set aside. Spoon Leek Aïoli into a serving bowl. Top with dressed Lobster. Drizzle with Chive Oil. Garnish with herbs and finish with Maldon salt.