Project Description

Meyer Lemon Beurre Blanc Lobster with Carneros Chardonnay

Courtesy of Bailey Downing, Director of Member & Guest Services

Serves 4

Chardonnay with lobster pairing
Ingredients

Lobster
Two freshly steamed lobsters, cleaned and cracked (you can also substitute Dungeness crab when in season)

Sauce
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

Directions

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! 

Tracy’s Heart Story

My sister and I have a great love for wine and food, which definitely stems from our mother. Sadly, we lost her 11 years ago and not a single day goes by we don’t think about her. Her favorite wine was Chardonnay and her favorite place the ocean. To honor her, every year my sister and I go to the coast, break open a bottle of Handwritten Chardonnay and pair it along  with fresh cracked crab or a nice lobster tail.

GM Tracy McArdle's "Heart" Photo with mom and sister