Lobster Skewers with a Corn Sauce Paired with our Brosseau Vineyard Chardonnay
Ingredients
2- lobster tails
½ t. salt
¼ t. Madras curry powder
a pinch of black pepper
3 small red potatoes
3 ears of corn, kernels cut off the cob
2 t. garlic, divided
½ habeñero
¼ c. parsley, chopped
¾ c. half and half
1 c. chicken or vegetable stock
½ c. butter
Bamboo skewers, soaked
To prepare butter:
Clarify the butter by heating over medium heat until simmering, do not stir.
Once the butter is completely melted, spoon off the solids that have risen
to the top and set them aside.
To prepare corn sauce:
Heat a skillet over medium high heat. Add two tablespoons of clarified butter, add the corn, 1 teaspoon of garlic, the
habeñero and season with salt and pepper. Cook until corn begins to turn golden. Add the half and half and reduce
the liquid until almost dry. Remove the habeñero. In a food processor, puree the corn mixture and broth until smooth.
Sieve the sauce through a fine mesh, set aside in a saucepan.
To prepare potatoes:
Par boil the potatoes by filling a medium saucepan with cold water. On high
heat, add the potatoes and boil for three minutes, then drain. Slice potatoes
lengthwise in half, again into quarters and then into ¼ inch slices. Line a
sheet pan with either a silpat or parchment paper and brush with clarified
butter. Place potatoes on baking sheet, brush tops with additional butter
and season with salt and pepper. Bake at 425 degrees for 25 minutes, flip
the potatoes half way through and season with salt and pepper again. Set
aside.
To complete the dish:
Slice the lobster into ¼ inch slices. Mix the curry, ½ teaspoon salt and a pinch of black pepper. Season the lobster
with the spice mixture. Heat the grill over medium heat. Skewer a piece of lobster, topped with a potato. Brush the
grill with clarified butter and cook the skewers until lobster is cooked through, about three minutes. Heat the corn
sauce gently over low heat.
Serve the skewers, spooning the corn sauce over the top, pour a glass of Brosseau Vineyard
Chardonnay and enjoy!
Serves 4 as hors d’ oeuvres
Recipe by Megan Thomas
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