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.
2 500g lobsters
3 medium-sized turnips (4/5 cm in diameter)
3 firm heads of broccoli
Freshly ground black pepper
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