The perfect pairing of a roasted Breton lobster with the RSRV Lalou 2006 vintage

20 minutes

15 minutes

If there is one pairing that should be made between a champagne and a shellfish, it is this one. Everything in this alliance is of a just aromatic balance. The dense texture of the lobster matches the powerful aromatic structure of this cuvée RSRV Lalou 2006 and develops a long assertive chew. The crunchiness of the flesh melts into the effervescence of a sustained and elegant bubble in the mouth. It is the praline, and finely honeyed, melliferous, aspect of the cuvée Lalou 2006 that stands out the most in tasting. A pleasant aromatic that ends on the finesse of candied orange zest.

Clik to Buy RSRV Lalou

1.
Bring a casserole to a boil. Add the live lobster and blanch it for 2 minutes. Remove it into the ice water to stop the cooking immediately.

2.
Preheat the oven to 180° (thermostat 6)

3.
Cut the lobster in half lengthwise, clean and remove the raw coral. Remove the black intestines and tail.

4.
Chop the tarragon. Cream half of the butter, add the coral, mustard, breadcrumbs and tarragon and season.

5.
Sprinkle the remaining butter pieces over the entire length of the lobster on the stuffing.

6.
Bake for 6 to 8 minutes.

7.
Serve the lobster with lemon and seasoned softened butter.