New Year's Eve is a night to spend with the one's you love, to celebrate the past year and to welcome in the new. New Year's Eve is also a night to spoil yourself and enjoy good food and drink. This New Year's Eve, try out this fantastic food and wine pairing that is worth a celebration!Wine- 2007 Dean's List Chardonnay
Tony Aspler reviewed this wine as "Medium straw in colour with a greenish hint. On the nose, spicy, smoky, toasty notes with apples and citrus--very Burgundian in style. Full in the mouth with rich apple, pear flavours balanced by tangerine acidity. Medium to full bodied with deftly handled oak and a nutty finish.
Food- Lobster Tails with Garlic Butter Sauce
For the Lobster:
4 Lobster Tails
Olive Oil
Salt and Pepper
Preheat your oven to 400 degrees F. With a pair of scissors cut through the top shell lengthwise. With a sharp knife cut through the meat lengthwise, ensuring that you do not cut too deep (do not cut the bottom shell.) Brush the lobster tails with olive oil, and season with salt and pepper. Place the lobster on a sheet pan and bake in the oven for 20 minutes, or until the meat is cooked through.
For the Butter Sauce:
1 stick of unsalted butter
2 tbsp of dry white wine
4 cloves of garlic,minced
1/2 of a shallot
1/2 tsp. of dried oregano
Salt and Pepper to taste
Over low heat, melt the butter in a small sauce pan. Add the garlic and shallots. Cooked until they are golden in colour. Ensure the garlic does not burn. Add other ingredients and simmer for about 5 minutes.
Serve the butter sauce drizzled over the lobster tails and garnish with a slice of lemon. Enjoy with our 2007 Dean's List Chardonnay.
4 Lobster Tails
Olive Oil
Salt and Pepper
Preheat your oven to 400 degrees F. With a pair of scissors cut through the top shell lengthwise. With a sharp knife cut through the meat lengthwise, ensuring that you do not cut too deep (do not cut the bottom shell.) Brush the lobster tails with olive oil, and season with salt and pepper. Place the lobster on a sheet pan and bake in the oven for 20 minutes, or until the meat is cooked through.
For the Butter Sauce:
1 stick of unsalted butter
2 tbsp of dry white wine
4 cloves of garlic,minced
1/2 of a shallot
1/2 tsp. of dried oregano
Salt and Pepper to taste
Over low heat, melt the butter in a small sauce pan. Add the garlic and shallots. Cooked until they are golden in colour. Ensure the garlic does not burn. Add other ingredients and simmer for about 5 minutes.
Serve the butter sauce drizzled over the lobster tails and garnish with a slice of lemon. Enjoy with our 2007 Dean's List Chardonnay.
Have a safe and happy New Year's Eve, and all the best in 2010.
Cheers!
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... and here I was, about to have another charcuterie plate ready. Hmm... you've given me some wonderful inspiration for lobster, however! I may give this a go -never cooked the cructacean before, but it seems simple enough.
ReplyDeleteThanks for the recipe!
Keep up the great work -adore your blog!