Is there a more luxurious pairing than lobster and Far Niente Chardonnay? In celebration of our Lobster & Chardonnay weekend, we put together a special pairing of Far Niente Chardonnay and recipe for truffled Maine lobster rolls.
Far Niente’s pure fruit, balanced oak, bright natural acidity and creamy-silky palate draw out the succulent textures and rich flavors of wild-caught Maine lobster. Especially when you toss your lobster in homemade aioli, layer on a truffle carpaccio and add a squeeze of lemon! Read on for his take on classic Maine lobster rolls.
Truffled Maine Lobster Roll
Wine Pairing: Far Niente Chardonnay, Napa Valley
Serves 2
Ingredients
½ lb Lobster meat, cooked
1 ea Shallot
1 tsp Champagne vinegar
1 ½ tsp Dijon mustard
3 ea Egg yolks
1 ea Lemon
1 c Grapeseed oil
1 oz Butter
1 oz Truffle carpaccio
½ T Truffle salt
2ea Brioche hotdog buns
1 bunch Chives
Method
Slice the chives and cover with a damp paper towel.
Peel the shallot and finely mince 1 T, add it to the mixing bowl.
Add the egg yolks, vinegar, mustard, zest of 1 whole lemon, and a pinch of truffle salt to the bowl, whisk to combine.
Very slowly drizzle in the grapeseed oil while whisking to create the aioli.
Chop half of the Truffle Carpaccio and add it to the aioli, adjust the seasoning with truffle salt and a little lemon juice.
Add the lobster meat to a mixing bowl and add enough aioli as desired, reserve any extra aioli for future delicious recipes.
Heat the nonstick pan over medium heat, add the butter, and heat until foamy.
Add the brioche buns to the pan and toast both sides.
Presentation
To plate, split the lobster salad evenly between the buns, top with the sliced chives. Drizzle with a little lemon juice, open your favorite vintage (or vintages!) of Far Niente Chardonnay and raise a glass to the golden days of summer!
