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Butter Poached Lobster Tail Salad

Chardonnay is undoubtedly the top choice when pairing wine with lobster. Poaching in butter cooks lobster to a sweet, tender, buttery perfection. Eaten raw, Kohlrabi is fresh, crisp, and the ideal ingredient for a summer slaw. The addition of chive oil and Romesco sauce provide dynamic bursts of flavor to an opulent dish.

Suggested Wine Pairing:
2020 Chardonnay

Combined nuances of honey crisp apple, butterscotch, and minerality create a round and elegant palate. The silky-smooth mouthfeel is met with a crispness that leaves you wanting more.

Ingredients

6 shucked lobster tails, 4 to 5 oz each
2 lb melted butter
1 tbsp sea salt
¼ tsp ground white pepper
5 springs fresh thyme
5 springs fresh tarragon
2 cups of mixed microgreens

Kohlrabi Slaw

3 large kohlrabies, peeled and julienned into thin strip
½ cup mayonnaise
1 tbsp whole grain mustard
½ tbsp tarragon leaves, roughly chopped
Salt and white pepper to taste

Quail Eggs

6 quail eggs
Sea salt and white pepper to taste
1 tsp virgin olive oil

Romesco Sauce*

1 large red bell pepper, roasted
2 medium red tomatoes, roasted
1 slice of baguette, lightly toasted
2 large cloves of garlic
2 tbsp toasted sliced almonds
1 tsp of pasilla chile powder
1 tsp smoked paprika
1 tbsp sherry vinegar
½ cup of virgin olive oil
Salt and pepper to taste

*To save time and steps, you can purchase premade Romesco sauce online or at specialty food stores

Chive Oil

1 cup fresh chives, chopped
¼ cup olive oilve

Instructions

Serves 6 servings
Prep Time: 40 min
Cook Time: 20 minutes

Insert a wooden skewer into each tail to prevent curling while cooking

Place lobster tails in a medium sauté pan, add melted butter ensuring tails are completely submerged

Add thyme, and tarragon springs. Sprinkle salt and pepper over tails

Place over low heat and bring to low simmer for 3 minutes

Remove pan from heat and let tails sit in hot butter for 15 minutes before plating

 

Kohlrabi Slaw 
Sprinkle ½ teaspoon of salt on julienned kohlrabi and let rest for 10 minutes

Squeeze out excess water from kohlrabi

Add remainder of ingredients to kohlrabi and mix until well combined. Reserve until needed

 

Quail Eggs
Place eggs in small saucepan and cover with fresh water 2 inches above eggs

Place over low heat and bring to a slow simmer for 3 minutes

Strain water and let them cool

Peel and cut in half, season with a few grains of sea salt, ground white pepper and drizzle of olive oil

 

Romesco Sauce
Roast pepper and tomatoes on a sheet pan at 350 degrees for 15 minutes

Deseed and remove skins from pepper

Place all ingredients in a blender and pulse until well combined and continue to blend until creamy smooth. Add salt and pepper to taste and reserve until needed

 

Chive Oil
Combine chives and oil in blender and process until very smooth, pass mixture through a fine colander, discard the solids and reserve until needed.

 

Assembly
Drizzle Romesco sauce on the serving plate

Place kohlrabi slaw on center of plate, place microgreens on top

Pull skewers out lobster tails and slice on the bias (at a diagonal) into 4 or 5 bite-size pieces. Place it on top of microgreens, and sprinkle with sea salt and virgin olive oil.

Place two quail egg halves next to kohlrabi slaw

Drizzle chive oil on the plate and enjoy!