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Broiled Honey Butter Lobster

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Making it out of the house on the busiest restaurant day of the year is not in the cards for everyone. Celebrate at home this year with some lobster tails broiled in honey butter and indulge in a glass of Michael David chardonnay. The 2017 Chardonnay from Michael David is bright with pineapple notes and creamy characteristics such as buttered toast and spiced stone fruit. Typically, oaked chardonnay can be a difficult wine to pair because French and American oak can overpower food. The trick to a home-run chardonnay pairing is mirroring the flavors in the wine to the dish; that makes this buttery oaked chardonnay work beautifully with lobster. This effortless but indulgent dish is always an impressive starter as well as a perfect way to celebrate Valentine’s Day with your loved one at home. 

Ingredients
2 4-ounce lobster tails
2 cubes salted butter
1 tablespoon wild honey
Maldon salt
Chopped chives

Instructions
In a saucepan, melt 2 cubes of butter on low heat. Once the butter is completely melted, remove the proteins; that’s the white, foamy substance that floats to the top of the pan. Add honey and stir until completely dissolved. Grab your kitchen shears and cut down the shell of the lobster tail until you reach the end of the tail. With your fingers, separate the lobster meat from the shell and pull the shell open so the meat is exposed. Place them on a lined baking sheet, sprinkle with Maldon salt and baste lobster with honey butter. Broil on high for 15 minutes. Remove lobster tails from oven and garnish with chopped chives and serve with honey butter. 

We would love to see your versions of this recipe! For a chance to be featured in next month’s food and wine pairing article, post a photo of your lobster pairing and tag @laurenrosecooks @herlifemagazine @joseph.magnelli.

Written by: Lauren Rose, lomade.co, @Laurenrosecooks
Paired with 2017 Michael David Chardonnay

Lauren Rose is obsessed with all things food and wine. As a part-time private chef and sommelier, full-time dinner party queen and Lodi native, she specializes in seasonal, Mediterranean fare with her own millennial twist.