Maine Lobster with Chanterelles, Fingerling Potatoes and Yuzu
A savory dish that captures the progression of flavors from summer to fall. If chanterelles are not available, Maitake or Royal Trumpet may be substituted.
Pair with: Jordan Chardonnay
For the lobster
Combine water, Chardonnay, salt, lemon juice, thyme and bay leaves to make poaching liquid. Bring liquid to a boil; cook lobsters for six minutes. Plunge lobster in ice bath to arrest cooking. Reserve lobster poaching liquid. When lobsters are cool enough to handle, remove tails and slice in half; remove claw meat and reserve.
For the greens
Blanch greens for 2-3 minutes in lobster poaching liquid, until tender. Refresh greens in ice bath; remove excess water. Wrap one portion of the lobster tails in cabbage and one in chard.
For the fingerling potatoes
Preheat oven to 360°. Melt butter and olive oil over medium heat. Place potatoes cut side down in the oil and butter and roast for 14 to 16 minutes, turning after 6 minutes. Season, add thyme and reserve warm.
For the chanterelle sauce
For the chanterelle yuzu sauce, sauté shallots in 1 tsp butter until they are just softened but have not taken color. Add chanterelles and sauté over medium high heat until they have just begun to color and very little liquid remains. Deglaze pan with yuzu and white wine; reduce to 2 tablespoons. Add cream, bring to a simmer and whisk butter into reduction, one cube at a time. Salt and pepper to taste.
To serve
Warm lobster in chanterelle sauce and arrange over fingerlings. Sauce again with the chanterelles and garnish with tarragon or marjoram.
