Lobster custard and wild flowers
Originality and liveliness are on the menu with this lobster custard, whose taste is discreetly enhanced by the addition of lime and cayenne. The peas provide a crunchy texture to the dish. Opt for a recent vintage of Chablis Premier Cru, which will most suitably accompany it.
Sommelier’s tip
A recent vintage of Chablis Premier Cru
This recipe is for a variant of lobster custard which is livened up with cayenne pepper and lime. Despite some vegetable elements, the emphasis remains the refined and powerful taste of the lobster. A Chablis Premier Cru on the young side, mineral and robust, crisp and acidic, will provide the perfect pairing that plays off the different flavours and textures. The vigour and character of the wine will contrast with the silkiness of the custard. The wine's power and aromatic finesse, with its hint of iodine/seabed, will complement the maritime lobster notes and the wildflower aromas.
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