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Recipe Challenge Grand Prize Winner: Vanilla Lobster Tails With Caviar And Micro-Greens Salad

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Try this Grand Prize Winning Recipe, submitted by CellarMaster member Jack Douglas, that pairs beautifully with our Napa Valley Chardonnay.

“Simply, a most delicious and elegant first course that sets the stage for a wonderful evening…easy!”

You will need:

  • A special oblong individual dish for each serving is dramatic and beautifully sets the salad
  • A heavy bottomed, 12 inch saucepan

Ingredients:

  • 4 small lobster tails (one lobster tail per person)
  • 4 Tablespoons salted European or Irish butter
  • 1 tablespoon pure Madagascar Bourbon/Tahitian Vanilla Extract ‘Crush’
  • 1 small container of American Golden Caviar or Salmon Roe
  • Cilantro leaves, for garnish
  • 1 container of microgreens,  availailable at most gourmet grocery stores
  • Balsamic vinegar, to taste
  • Extra Virgin olive oil, to taste
  • Salt and pepper, to taste
Directions:
  1. Split each lobster tail lengthwise down the middle and leave the shell on each piece.
  2. Set the saucepan on medium heat; melt 3 tablespoons of the butter.
  3. Add the vanilla to melted butter and stir.
  4. Place the lobster tails, meat side down, in the melted butter and cook, spooning butter over the tails, until meat begins to turn opaque. Before completely cooked, remove from direct heat.
  5. Place lobster tails in a glass holding dish, meat side up. As soon as they can be handled, remove tails from the shell. (Shells can be discarded, or stored frozen for making stock, if desired.)
  6. Return the pan to medium heat and add the last tablespoon of butter, stirring to melt.
  7. Add the tails back to the butter and vanilla and allow tails to finish cooking, approximately 30 seconds. Serve immediately.

To Serve:

Lightly toss the micro greens with a splash or two of balsamic vinegar and approximately 1 teaspoon of extra virgin olive oil, or to taste. Place ¼ cup on one end of the plate; place two pieces of lobster tail meat on the other end. Salt and pepper to  taste. Place ½ teaspoon of caviar on top of each tail and garnish with cilantro leaves.

Enjoy (preferably alongside a glass of Chardonnay)!

Submitted by Chateau Montelena CellarMaster Jack Douglas

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About Our Authors

Kristina King

Born in Colorado and led a nomadic life until the ripe old age of four. Kristina loves to travel, eat, drink wine, and enjoy the outdoors. One of her mottos is: Life is an adventure - enjoy!

George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Cameron Parry

Winemaker since 2008, Cameron has been an integral member of the winemaking team at Chateau Montelena since 2004. He and his wife live in Calistoga with their two beautiful daughters.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors

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