Stuffed and Roasted Lobster

Here's a terrific recipe for Canadian seafood to try with the Canadian wines nominated for Canada's Best Wine with Seafood.


Makes 2 to 4 servings

Ingredients:

2 live Canadian Lobster, (1 – 1½ lbs) (500 to 600g)
2/3 cup Leek, diced (100 g) (150 ml)
2/3 cup onion, diced (100 g) (150 ml)
2/3 cup fennel, diced (100 g) (150 ml)
1/3 cup red pepper, diced (50 g) (75 ml)
Garlic, chopped 2 cloves
2 tablespoons Butter (30 g) (30 ml)
3 sprigs tarragon, chopped
3/8 cup white wine (Riesling) (100 ml)
Sour cream 3/8 cup 90 90 ml
Salt and cayenne pepper to taste
Salt (1 tablespoon per litre of water) (15 g per litre of water)
Water

Preparation:

Cook the lobsters in salted boiling water, 15 g (2 tablespoons) per litre, for 5 to 6 minutes. Remove and let cool.

Dice all vegetables. Chop the garlic and the tarragon. In a saucepan, sauté the vegetables in butter, without browning. Once onions are translucent, add the garlic, and then the wine. Reduce and add the sour cream.

Cut the lobsters in two. Remove the sac from behind the eyes. With a spoon, place the creamy parts of the lobster’s body in the saucepan with the vegetables, and mix in.

Place the lobster halves on a roasting pan and douse with the mixture of vegetables. Place in the pre-heated oven at 180°C (350°F) for 5 to 6 minutes.

Complementary Wines: Champagne rosé, Chardonnay, Pinot Grigio, Roussanne, Sauvignon Blanc

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You can try more delicious Canadian Seafood recipes	See all Great Canadian Wines with Seafood