Sweet and Sour Mediterranean Lobster with Honey

This recipe is the starter of a holiday menu created by chef Alain Passard for Vins de Provence. A tribute to Provence begining with lobster!
By Alain Passard for Vins de Provence
Recipe

1 Drop the lobsters in boiling water and cook for 8-10 minutes. Drain and let them cool to room temperature.

2 Slice the turnips into thin petals lengthwise using a mandoline. Drop the slices into salted boiling water for 15 seconds and then cool them immediately in iced water. Spread them out on a washcloth and set aside.

3 In a bowl, combine the honey, the orange flower water and the lime juice. Then, with a hand mixer, delicately incorporate the olive oil (as for a mayonnaise). The mixture will be very dense and perfectly thickened.

4 Cut the lobster tails into 2 cm thick round and arrange them at the center of the plate. Carefully remove and clean the meat from the heads and add it to the plate.

5 Sprinkle the lobster with the sweet and sour sauce, allowing about 2 tbsp per person. Cover each round with petals of blanched turnip. Add thin slices of raw broccoli, cut with a mandoline. Season with finely chopped rosemary and freshly ground pepper.

Ingredients
2 500g lobsters
3 medium-sized turnips (4/5 cm in diameter)
3 firm heads of broccoli
Freshly ground black pepper
2 limes
70 g acacia honey
150 ml olive oil
1 tbsp orange flower water
1 sprig rosemary

Rosé Wines - Côtes de Provence

Just as a dish that is presented with care and harmony awakens the taste buds, a rosé wine from the Côtes de Provence suggests an imminent pleasure with its appetizing, pale color. The charm of a rosé wine from Provence lies in its very fruity and floral aromatic notes and its subtle balance that oscillates between roundness and freshness. These rosé wines, although dry, give a tender and sweet impression. Several vineyards practice the technique of aging their rosé wines in wood to complete their palette of aromas with toasted and spicy fragrances, giving them a full-bodied and persistent quality.

Serve between 8 and 12°C.

Suggestions by Nathalie Pouzalgues, oenologist at the Center for Rosé Wine Research and Experimentation

1. LES VIGNERONS DU BAOU 2010, Cuvée Sainte Victoire. Grape varieties: 60% Syrah, 40% Grenache

2. DOMAINE DE SIOUVETTE 2010, Cuvée Le Clos. Grape varieties: 55% Grenache, 45% Syrah/Cinsault

3. CHÂTEAU SAINTE ROSELINE, 2010 Cuvée Prieuré. Grape varieties: 45% Mourvèdre, 45% Syrah, 10% Rolle

4. CHÂTEAU SAINT PIERRE 2010, Cuvée Prieuré. Grape varieties: 90% Grenache, 10% Cinsault

Discover
Vins de Provence as well as recipe on the website >
www.vinsdeprovence.com
L'Arpège, Alain Passard's restaurant

Sweet and Sour Mediterranean Lobster with Honey
Sweet and sour Mediterranean lobster
Receipe Alain Passard for Vins de Provence
Photography Vins de Provence

Latest articles

L'OCCITANE’s Commitment to Diversity

L'OCCITANE’s Commitment to Diversity

Committed for a number of years to the diversity of its employees, L'OCCITANE formalized its engagement of responsibility by signing the French Diversity Charter at UNESCO, on Thursday October 23.
L’OCCITANE Presents Arlesienne, its New Fragrance

L’OCCITANE Presents Arlesienne, its New Fragrance

The Arlesienne, this muse of Southern lands, has inspired L’Occitane for its signature fragrance. Composed of delicate floral notes, Arlesienne is a fragrance that mixes temperament, grace and mystery, like the beauty ideal that has inspired so many artists.
L’OCCITANE Cares About Sight!

L’OCCITANE Cares About Sight!

On the occasion of World Sight Day, which takes place on October 9, L’OCCITANE sells a special soap to help raise funds to support the fight against avoidable blindness in developing countries.