PEJU 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.
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
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
6 quail eggs
Sea salt and white pepper to taste
1 tsp virgin olive oil
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
1 cup fresh chives, chopped
¼ cup olive oilve
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!
8466 St. Helena Highway
Rutherford, CA 94573
