Looking for a lobster recipe for this summer?

Try the recipe below for Maine lobster uses two cups of Chardonnay for cooking the lobster and one cup of Chardonnay for the sauce. The recipe is from Jordan Winery in Sonoma, California. The recipe is enough to serve six. Cooks and chefs alike will want to check out the numerous recipes on the Jordan Winery website.

Cheers!
Kathy

Maine Lobster with Chanterelle Mushroom Yuzu Sauce and Fingerling Potatoes

Serves 6

Ingredients

For the lobster

2 gallons water
2 cups Jordan Chardonnay
½ cup kosher salt
¼ cup fresh lemon juice
1 sprig thyme (lemon thyme if available)
2 bay leaves
6 each Maine lobsters (1½ pounds each)

For the greens

1 bunch savoy cabbage
1 bunch green chard
reserved lobster poaching liquid

For the potatoes

2 Tbsp unsalted butter
1 Tbsp Jordan Extra Virgin Olive Oil
18 fingerling potatoes, halved lengthwise
3 sprigs thyme

For the sauce

3 medium shallots, minced
1 tsp unsalted butter
¾ pound chanterelles, peeled or brushed
¼ cup yuzu juice
1 cup Jordan Chardonnay
2 Tbsp cream
¾ cup unsalted butter cut into ½” cubes
kosher salt and pepper, to taste
1 sprig tarragon or marjoram for garnish

Directions

1. To prepare the lobster, combine water, Chardonnay, salt, lemon juice, thyme and bay leaves to make poaching liquid. Bring liquid to a boil; cook lobsters for six minutes. Plunge lobster in ice bath to arrest cooking. Reserve lobster poaching liquid. When lobsters are cool enough to handle, remove tails and slice in half; remove claw meat and reserve.
2. Blanch greens for 2-3 minutes in lobster poaching liquid, until tender. Refresh greens in ice bath; remove excess water. Wrap one portion of the lobster tails in cabbage and one in chard.
3. Preheat oven to 360°. Melt butter and olive oil over medium heat. Place potatoes cut side down in the oil and butter and roast for 14 to 16 minutes, turning after 6 minutes. Season, add thyme and reserve warm.
4. For the chanterelle yuzu sauce, sauté shallots in 1 tsp butter until they are just softened but have not taken color. Add chanterelles and sauté over medium high heat until they have just begun to color and very little liquid remains. Deglaze pan with yuzu and white wine; reduce to 2 tablespoons. Add cream, bring to a simmer and whisk butter into reduction, one cube at a time. Salt and pepper to taste.
5. To serve, warm lobster in chanterelle sauce and arrange over fingerlings. Sauce again with the chanterelles and garnish with tarragon or marjoram.

Recipe provided by Jordan Winery, 1474 Alexander Valley Road • Healdsburg, CA.