Wine Wednesday: Lobster and Champagne reign supreme

I was invited to spend a long weekend in New England and  I tell you, after all the shows I tweeted live for NY Fashion Week, I really needed a break.  Don’t get me wrong I love what I do, but everyone can use some down time.  So in honor of my three-days ‘off’, all the lobster (and other) seafood I consumed, here are a few wonderful fall recipes that I hope you’ll enjoy.  Pair with a full-bodied Chardonnay or Champagne always works.  Here’s a toast to another successful NY Fashion Week and looking forward to Bridal Market in 9 days.

Lobster Chowder with Corn and Potatoes

Ingredients

2 (or more) lobsters

1 onion, chopped

1 carrot, chopped

1 celery rib, chopped

1 tablespoon minced garlic

4 tablespoons butter

6 cups lobster or chicken stock

2 medium potatoes, chopped

1-cup cream

1-cup corn kernels

1-cup milk

Chopped chives Cayenne

Preparation

Cook a chopped onion, carrot and celery rib with garlic in butter for 5 minutes. Add lobsters and a pinch of cayenne; cook for 10 minutes. Add lobster (best) or chicken stock; cover and simmer for 30 minutes. Pull out the lobsters; remove the meat and chop. Add potatoes after you remove the lobsters from the pot and cook until tender, 10 to 15 minutes. Add corn kernels and reserved lobster meat for last 5 minutes of cooking. Add milk along with the cream. Garnish: Chopped chives.

Lobster Bisque

Ingredients

2 (or more) lobsters

1 onion, chopped

1 carrot, chopped

1 celery rib, chopped

1 tablespoon minced garlic

4 tablespoons butter

6 cups lobster or chicken stock

1 cup white wine

1 tomato, chopped

1-cup cream

Chopped celery leaves

Cayenne

Preparation

Cook a chopped onion, carrot and celery rib with garlic in butter for 5 minutes. Add lobsters and a pinch of cayenne; cook for 10 minutes. Add lobster (best) or chicken stock, white wine and tomatoes; cover and simmer for 30 minutes. Pull out the lobsters; remove the meat and chop. Purée the soup and reheat with cream and lobster meat. Garnish: Chopped celery leaves.

Lobster Sandwich With Tarragon Mayonnaise

Ingredients

1 pound shelled cooked lobster meat

1/4-cup mayonnaise

1 lemon

3 tablespoons shallot, minced

1-tablespoon tarragon, minced

Hot dog buns

Preparation

Combine good mayonnaise, the juice and zest of a lemon, shallot and tarragon. Toss with lobster meat. Serve with toasted hot dog buns. Garnish: More tarragon.

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