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Lobster & Champagne – A perfect pairing

June 7, 2017 1:44 pm

For the last three years we have run an annual ‘Lobster & Champagne’ evening along with our friends at the Vineking wine merchants. These events always prove very popular and we simply cannot fit any more people in the shops whenever we release the dates!

But what is it that makes Lobster & Champagne such a good combo?

We serve our Lobsters in numerous ways. Predominantly, we freeze and peel the tails, which allows us to roast them in foaming butter from raw. This adds a new level of flavour, as opposed to boiling or steaming them. A bi product of this is the bright red butter left in the pan afterwards, we then use this butter to warm the claw meat gently after steaming and cracking. However it is also a joy when used to dip bread into!

The general consensus is that Champagne is a good marriage with Lobster, however it is advised to steer away from extra dry (Extra Brut). A great start is a good Blanc de Blancs (100% Chardonnay). Depending on how rich the sauce gets, ideally would have some bearing on how old/complex the champagne.

So, once you have prepared the tails and the claws, what to do with the head? Throwing such an item away would be a crime in my opinion, and one way of using it at home is to make your own roasted lobster oil. You could use this along with the tail and the claws, or even dress a crisp green salad with it, to go along with your tail and claw meat.

Do have a go at the recipe below, I promise it is worth it!

 

Roasted Lobster Oil

2 Lobster Heads (Chopped/Cut as small as you can!)

1 tsp tomato puree

1 Litre Olive Oil

2 shallots (Finely Diced)

½ clove of garlic (Grated Finely)

2 sprigs thyme

 

  1. In a heavy bottomed saucepan, heat 2 tbsp olive oil until smoking hot.
  2. Add lobster heads and fry quickly on a very high heat. Stir continuously to ensure even roasting.
  3. Add the other ingredients and continue stirring until the shallots have softened.
  4. Add the olive oil and turn the heat right down as low as it will go.
  5. Now we leave it to infuse, stirring every so often, and to release all of the beautiful caramel from the bottom of the pan.
  6. After 1 hour, tip through a course strainer and discard the lobster and veg.
  7. Leave to cool, before passing through a fne muslin (or cheese) cloth. Reserve in the fridge until required. It should keep for 3 days, or why not freeze it?
  8. Use the oil to cook the lobster with, turn it into a lobster vinaigrette with some white wine vinegar, or drizzle on some bread!