Seared lobster tail & braised lettuce
Chef: Michael Voumard
Try this with the: Eden Valley Sauvignon Blanc Semillon
Serves: 4
Ingredients
200ml chicken stock
1 cos lettuce
1 green lobster tail
3 tbsp flour, seasoned with salt and pepper
50ml olive oil
80ml Prue’s Verjus
50g butter
2 tbsp chives - chopped
Method
Heat the stock in a saucepan and lightly simmer the washed lettuce leaves until tender but still vibrant green. Place in a serving dish.
Remove the lobster from its shell, slice into four medallions. Coat each medallion with the seasoned flour.
Heat a frypan, add the olive oil and cook the lobster medallions on both sides, keeping the lobster slightly raw on the inside. Place lobster on top of lettuce.
Deglaze the pan with the verjus; remove from the heat and stir in the butter and chives. Pour this sauce over the lobster.