{"id":14379,"date":"2017-07-03T12:08:39","date_gmt":"2017-07-03T17:08:39","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=14379"},"modified":"2017-07-03T12:08:39","modified_gmt":"2017-07-03T17:08:39","slug":"maine-lobster-recipe-with-chardonnay-for-the-summer","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2017\/07\/03\/maine-lobster-recipe-with-chardonnay-for-the-summer\/","title":{"rendered":"Maine Lobster Recipe with Chardonnay for the Summer!"},"content":{"rendered":"<p>Looking for a lobster recipe for this summer?<\/p>\n<p>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 <a href=\"https:\/\/www.jordanwinery.com\/culinary\/recipes\">recipes<\/a> on the Jordan Winery website.<\/p>\n<p>Cheers!<br \/>\nKathy<\/p>\n<p><b>Maine Lobster with Chanterelle Mushroom Yuzu Sauce and Fingerling Potatoes<\/b><\/p>\n<p>Serves 6<\/p>\n<p><b>Ingredients<\/b><\/p>\n<p><em>For the lobster<\/em><\/p>\n<p>2 gallons water<br \/>\n2 cups <a href=\"http:\/\/www.jordanwinery.com\/wines\/russian-river-chardonnay\/vintages\">Jordan Chardonnay<br \/>\n<\/a>\u00bd cup kosher salt<br \/>\n\u00bc cup fresh lemon juice<br \/>\n1 sprig thyme (lemon thyme if available)<br \/>\n2 bay leaves<br \/>\n6 each Maine lobsters (1\u00bd pounds each)<\/p>\n<p><em>For the greens<\/em><\/p>\n<p>1 bunch savoy cabbage<br \/>\n1 bunch green chard<br \/>\nreserved lobster poaching liquid<\/p>\n<p><em>For the potatoes<br \/>\n<\/em><br \/>\n2 Tbsp unsalted butter<br \/>\n1 Tbsp <a href=\"http:\/\/www.jordanwinery.com\/culinary\/extra-virgin-olive-oil\">Jordan Extra Virgin Olive Oil<br \/>\n<\/a>18 fingerling potatoes, halved lengthwise<br \/>\n3 sprigs thyme<\/p>\n<p><em>For the sauce<\/em><\/p>\n<p>3 medium shallots, minced<br \/>\n1 tsp unsalted butter<br \/>\n\u00be pound chanterelles, peeled or brushed<br \/>\n\u00bc cup yuzu juice<br \/>\n1 cup <a href=\"http:\/\/www.jordanwinery.com\/wines\/russian-river-chardonnay\/vintages\">Jordan Chardonnay<br \/>\n<\/a>2 Tbsp cream<br \/>\n\u00be cup unsalted butter cut into \u00bd\u201d cubes<br \/>\nkosher salt and pepper, to taste<br \/>\n1 sprig tarragon or marjoram for garnish<\/p>\n<p><b>Directions<\/b><\/p>\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Preheat oven to 360\u00b0. 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.<\/li>\n<li>For the chanterelle yuzu sauce, saut\u00e9 shallots in 1 tsp butter until they are just softened but have not taken color. Add chanterelles and saut\u00e9 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.<\/li>\n<li>To serve, warm lobster in chanterelle sauce and arrange over fingerlings. Sauce again with the chanterelles and garnish with tarragon or marjoram.<\/li>\n<\/ol>\n<p>Recipe provided by <a href=\"https:\/\/www.jordanwinery.com\">Jordan Winery<\/a>, 1474 Alexander Valley Road \u2022 Healdsburg, CA.<\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Maine Lobster Recipe with Chardonnay for the Summer!\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=14379\"><\/script>","protected":false},"excerpt":{"rendered":"<p>Main Lobster recipe from Jordan Winery in Sonoma. This recipe uses 3 cups of Jordan Chardonnay.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[21,3852,3853,583],"class_list":["post-14379","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-chardonnay","tag-jordan-winery","tag-maine-lobster","tag-recipe"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/14379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=14379"}],"version-history":[{"count":1,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/14379\/revisions"}],"predecessor-version":[{"id":14380,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/14379\/revisions\/14380"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=14379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=14379"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=14379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}