Grilled Lobster + Chablis AOC

GRILLED LOBSTER RECIPE

PREPARATION: 30 MINS | COOKING: 10 MINS | SERVES: 4

Soufflé au fromage

INGREDIENTS

• 4 lobsters
• 1/3 cup of olive oil
• 1 clove of garlic, finely chopped
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fennel
• 2 tbsp chopped fresh basil
• 2 lemons cut in half

INSTRUCTIONS

• Preheat the oven to 200°C
• For each lobster, place the tip of a knife on the cross at the base of the head and slice it in half. Do the same for the tail, slice it along the whole length. Remove the intestines, the greenish parts and the pocket of gravel at the top of the head. Discard these parts.
• To prepare the herb oil, in a large bowl, mix all ingredients except the lemons. Add salt and pepper to taste.
• Coat the lobster meat with half of the herb oil.
• Place the lobsters on the grill with the cut parts facing up. Cook for 8 to 10 minutes.
• Break the claws off the lobsters, then drizzle the remaining herb oil over the meat. Grill the lemon halves on the flesh side on the grill.
• Serve hot and enjoy!

WHY SERVE CHABLIS WITH GRILLED LOBSTER?

Lobster is a demanding shellfish. To fully appreciate it, it must be accompanied by a wine from the Chardonnay grape variety. The finesse, persistence and length in the mouth of Chardonnay make it the ideal match. The king of Chardonnays is of course Chablis! Thanks to its Kimmeridgian terroir rich in small fossilised oysters, Chablis has a remarkable minerality and a salty side that harmonises with the iodised flavours of lobster. However, avoid any wine that has been aged in oak barrels. The woody notes do not go very well with the iodine flavours.

Champagne dorée

CHABLIS AOC

Find our selection of Chablis AOC wines

CHABLIS GRANDS CRUS, 1ER CRUS & LOBSTER: A ROYAL MARRIAGE!

A prestigious dish calls for a prestigious wine! Now is the time for you to impress your guests with a magnificent food and wine pairing. The chiselled and mineral nuances of Chablis Grand Cru and 1er Cru form an exquisite symbiosis with the marine notes of lobster. Top Chablis have the aromatic power, generosity and complexity to honour the king of shellfish. The chalky, earthy aromas of the 1er Crus, such as dried fruit and moss, are superbly aligned with the grilled notes of lobster. These wines have a rich body and are therefore perfect for matching the density of the lobster meat. The Chablis Grand Cru or 1er Cru and the lobster thus respond to each other with their full texture and savoury flavours.

Vin chaud calvados