Meyer Lemon Beurre Blanc Lobster with Carneros Chardonnay
Courtesy of Bailey Downing, Director of Member & Guest Services
Two freshly steamed lobsters, cleaned and cracked (you can also substitute Dungeness crab when in season)
½ cup “The Author” white wine (sauvignon blanc)
2 tablespoons lemon juice, Meyer lemons preferably
2 tablespoons heavy cream
2 teaspoons shallots, finely minced
4 ounces cold, unsalted butter cut into 1-inch cubes
Salt to taste
1 pinch cayenne pepper
Combine wine, lemon juice, cream, and shallots in a saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to low and whisk in 2 cubes of butter, keep whisking until melted. Once melted, add a few more cubes, continuously whisking so butter emulsifies. Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes.
Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired.
Serve immediately alongside fresh, delicious lobster with a warm sourdough baguette – mmmm heavenly!