Slow Poached Lobster Tail & King Crab Legs with a Honey Vinaigrette
Paired with 2019 Grenache Blanc
Yield: 2-4 Servings
2 or more specially selected lobster tails, thawed
3 lb. king crab legs, thawed in the refrigerator and broken at the knuckle (about 3 legs)
1/2 cup burrata cheese
1/4 cup water
1/4 cup white wine
1 orange (blood orange, navel orange, your choice) *pomegranate seeds are also a great substitute
a sprig of tarragon
salt and pepper to taste
For the Vinaigrette:
1/4 cup honey
3/4 cup olive oil
1. To slow poach the lobster tails & king crab legs: in the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the white wine, garlic, shallot and lemon juice. Don’t fret so much about measurements here, just use your sense of taste to guide you. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated through.
2. Place the burrata cheese on a plate. Top with the cooked lobster tail with a drizzle of honey vinaigrette, king crab legs, slices of oranges,and tarragon for garnish.
3. Pour a glass of 2019 Grenache Blanc and enjoy!