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Pairings & recipes / Lobster

Lobster

with the cuvée Érynn · Blanc de Blancs Extra Brut Grand Cru

Roasted lobster with lemon butter and tarragon
Recipe 01

Roasted lobster with lemon butter and tarragon

Time · Prep 30 min · Cook 15 min · serves 2

Ingredients

  • 2 live Breton lobsters, 500–600 g each
  • 60 g unsalted butter
  • 1 lemon (juice + zest)
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp olive oil
  • Fleur de sel
  • Ground pepper

Method

  1. Place the lobsters in the freezer for 20 minutes, then split in half lengthways and remove the stomach sac and intestinal tract.
  2. Preheat the oven to 220 °C; place the lobster halves shell-side down on a lightly oiled baking tray.
  3. Melt the butter with the lemon juice and zest, add the tarragon, season with salt and pepper.
  4. Generously brush the lobster flesh with the lemon butter, then roast for 10 to 12 minutes, basting once during cooking.
  5. Serve immediately, spooning over the cooking juices, with steamed vegetables or a simple green salad.

Why the pairing works. The delicate, lightly roasted flesh of the lobster is balanced by the citrus brightness and taut structure characteristic of a Bouzy extra-brut Chardonnay.

Blue lobster court-bouillon with crisp vegetables and olive oil
Recipe 02

Blue lobster court-bouillon with crisp vegetables and olive oil

Time · Prep 35 min · Cook 20 min · serves 2

Ingredients

  • 2 blue lobsters, 500–600 g each
  • 1 carrot, thinly sliced into rounds
  • 1 leek (white part only), sliced
  • 1 celery stalk, finely diced
  • 1 onion, studded with 1 clove
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 4 cl olive oil
  • Salt, peppercorns

Method

  1. Bring a large pot of salted water to the boil with the studded onion, bouquet garni, a few peppercorns, carrot, leek and celery; simmer for 10 minutes.
  2. Plunge the live lobsters into the boiling court-bouillon and cook for 12 minutes for 500–600 g lobsters, then refresh briefly.
  3. Shell the lobsters, keeping the carapaces for presentation; strain the stock and set aside some of the cooked vegetables.
  4. Gently warm the lobster pieces and vegetables in a little hot stock without allowing it to boil.
  5. Arrange the carapaces filled with lobster pieces, surrounded by vegetables and moistened with a little stock, then finish with a drizzle of olive oil.

Why the pairing works. Gentle poaching in the court-bouillon preserves the delicate brininess of the lobster, which the minerality and freshness characteristic of a Bouzy Grand Cru Blanc de Blancs accompany without overpowering.

Other pairings of this cuvée

Discover the cuvée Érynn ← All pairings