With the arrival of every new season, our chef creates signature wine country recipes inspired by our garden and other seasonal ingredients. Two fall recipes, including Maine Lobster with Chanterelles, Fingerling Potatoes and Yuzu, were posted on our website this week. We’ll begin picking our Russian River Valley Chardonnay grapes this Wednesday, so white wine pairings are on our minds. Enjoy our latest lobster dish with a glass of crisp Chardonnay.
Maine Lobster with Chanterelles, Fingerling Potatoes and Yuzu
A savory dish that captures the progression of flavors from summer to fall. If chanterelles are not available, Maitake or Royal Trumpet may be substituted.
INGREDIENTS:
For the lobster ~
- 2 gallons water
- 2 cups Jordan Chardonnay
- ½ cup kosher salt
- ¼ cup fresh lemon juice
- 1 sprig thyme (lemon thyme if available)
- 2 bay leaves
- 6 ea. 1½ lb Maine lobsters
For the greens ~
- 1 bunch savoy cabbage
- 1 bunch green chard
- reserved lobster poaching liquid
For the fingerling potatoes ~
- 2 Tbsp unsalted butter
- 1 Tbsp Jordan Extra Virgin Olive Oil
- 18 fingerling potatoes, halved lengthwise
- 3 sprigs thyme
For the chanterelle sauce ~
- 3 medium shallots, minced
- 1 tsp unsalted butter
- ¾ lb chanterelles, peeled or brushed
- ¼ cup yuzu juice
- 1 cup Jordan Chardonnay
- 2 Tbsp cream
- ¾ cup unsalted butter cut into ½” cubes
- kosher salt and pepper, to taste
For the garnish ~
- 1 sprig tarragon or marjoram
INSTRUCTIONS:
For 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.
For the greens ~
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.
For the fingerling potatoes ~
Preheat oven to 360°. 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.
For the chanterelle sauce ~
For the chanterelle yuzu sauce, sauté shallots in 1 tsp butter until they are just softened but have not taken color. Add chanterelles and sauté 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.
To serve ~
Warm lobster in chanterelle sauce and arrange over fingerlings. Sauce again with the chanterelles and garnish with tarragon or marjoram.
Serves 6
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