This wine pairing recipe is courtesy of Chef Liz Thompson of www.lizthompsonmarketing.com. Liz tried our Roussanne and created this delicious lobster salad as a perfect pairing! Photo by Andrew Flinn. Download Recipe PDF
Ingredients
Blood Orange Vinaigrette
Note: You may use any type of citrus that you prefer; tangerine, orange, lemon or lime will all work!
1 cup Olive Oil
2 tbsp. Rice Wine Vinegar
4 tbsp. Blood Orange Juice
1 tbsp. Dijon Grain Mustard
1 tbsp. Sugar
Pinch of Sea Salt, Pinch of Ground Pepper
Blood Orange Lobster Salad
2 Lobster Tails, Baked ( see recipe, right)
Handful of Fresh Basil, Chiffonade or Chopped fine
¼ cup Fresh Peas ( or frozen)
¼ cup Fennel diced
2 Golden Beets, Roasted and Peeled (see recipe, right)
¼ Alfalfa Sprouts
¼ cup Sliced Japanese Cucumber ( or Regular)
How To Make
1
For the vinaigrette – Place all ingredients in a mixing bowl and whisk until well combined
2
To bake lobster tails:
3
Prepare lobster tails first by cutting the top of the shell down the center to the tail, but do not cut the tail
4
Place the tails flesh-side up in a baking dish at 425ºF with a small amount of water or wine at the bottom
5
Depending on the weight of your lobster tails, bake them for 1 – 2 minutes per ounce, making sure not to overcook
6
Cool then pull lobster meat out of the shell, dice into cubes and set aside. Save the shells
7
To roast the golden beets:
8
Preheat oven to 425 degrees
9
Wrap beets in aluminum foil
10
Bake for approximately 20 minutes or until you can easily pierce the beet with a knife and it comes out easily
11
Cool and rub beets with fingers to remove skin; it will come off easily
12
Dice and set aside
13
Lobster salad assembly:
14
Place all ingredients in a bowl and toss with just enough Blood Orange Vinaigrette to coat the salad. There may be extra vinaigrette leftover which you can refrigerate and use on salads, steamed vegetables or other dishes.
15
Place an empty lobster shell on a plate and place salad on top.
