2l reserved seafood broth (from POACHED SUMMER SEAFOOD recipe)
2 green lobster tails
2 tbsp tarragon, chopped
juice and zest of 1 lemon
sea salt and freshly cracked black pepper
8 brioche rolls, warmed
2 baby cos lettuce, trimmed and washed
TO SERVE: fresh mint and dill
1 Bring stock to boil. Add lobster and cook for 12-15 minutes or until cooked through.
2 Cut lobster tails in half and remove flesh, chopping into bite-size chunks.
3 Melt butter in saucepan over medium heat. Add tarragon, lemon juice, zest and lobster, and season with salt and pepper.
4 Put mixture from saucepan into warm brioche rolls lined with crisp lettuce, and serve with fresh mint and dill on the side.
Lobster and chardonnay go together like love and marriage. Each is richly flavoured with weight and texture, and this recipe puts the emphasis on freshness so an energetic chardonnay is the go. The wine’s zest and vitality perfectly match the wonderful sea-fresh flavours of the lobster, and the tarragon’s spice is reflected by the grapefruit and ginger notes of the chardonnay.