Lobster Season and Sparkling Wine

It’s a nice feeling when you have something to celebrate and there is nothing better than celebrating with the pop of a bottle of sparkling wine and taking advantage of lobster season being upon us.

My little cousin (ok, she’s not that little but as I am an only child, I see her as my little sister) has just graduated university and I am immensely proud of her. She has been living under a rock for the last couple of months just getting everything in gear to graduate with flying colours – there is no surprise there!

It’s a good feeling when you have something to celebrate. For this occasion, I was really looking for a sparkling wine that would pair nicely with the lobster without overpowering its delicate flavour and compliment the side of greens I had come up with.

Sparkling Wine

The knowledgeable staff at the SAQ (aka the local Quebec liquor board) recommended an Antech Brut, Crémant de Limoux, a 2008 vintage from France. This sparkling wine combines vintages from Mauzac, Chardonnay and Chenin. It is a dry sparkling wine that is both robust and delicate to the palate – a good balance that paired nicely throughout our celebratory dinner, both with the lobster and the greens.


Lobster

To cook lobster it is pretty simple. Bring a large pot ofsalted water to boil. Once the water in boiling, take the lobsters and slowly immerse them head first into the water. Cover the pot and cook for 12 minutes per pound and an additional 2 minutes per 1⁄2 pound. Once the lobster is cooked, remove from water. To serve, you can cut the lobster in half lengthwise or any other way you wish to savour it.

Parsley-Pistachio Pesto 

  • 1⁄4 cup pistachios, soaked in water for at least one hour, rinsed and strained
  • 1 small bunch parsley, about 1 cup packed
  • 1 lemon, zest and juice
  • 1 scallion
  • 1⁄4 cup extra virgin olive oil
  • Salt and pepper to taste

Combine all ingredients in a food processor and blend until smooth. If you wish to have a looser type of pesto, simply add more olive oil. Use this pesto as you would any other kind of pesto. Makes about one cup. Do not freeze if you want to keep its raw properties.

For this meal, I tossed some baby arugula leaves with lemon juice, a spoonful of pesto and garnished with roasted red peppers. Learn how to make roasted red peppers here.

Overall I was surprised at how well the various flavours paired with each other. The pesto complimented the lobster and the sparkling wine brought a refreshing crispness to the entire meal. I would even suggest serving a lobster cocktail with this this pesto as an appetizer.

Later that week, I used up the leftover pesto with some zucchini spaghetti to make another fantastic dish. Find out how to make zucchini spaghetti here.

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