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

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
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

Vins de Provence as well as recipe on the website >
L'Arpège, Alain Passard's restaurant

Sweet and sour Mediterranean lobster
Sweet and sour Mediterranean lobster
Receipe Alain Passard for Vins de Provence
Photography Vins de Provence

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