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Grilled Lobster On Braised Lentils with Ventoux Rose Butter Sauce

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Chef Jonathan Cartwright, from the White Barn Inn, makes grilled lobster and braised lentils with Cotes du Rhone butter sauce. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Ventoux wines from France.
  Maine lobster 3 Pound (2, 1.5 Pound Each)
  Lentils du pay 1 Cup (16 tbs)
  Root vegetable brunoise 1⁄4 Cup (4 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Cote du rhone rose 1 Cup (16 tbs)
  Unsalted butter 1⁄2 Pound
  Diced shallots 1 Teaspoon
  Lemon 1⁄2
  Peppercorns 6
  Lemon thyme sprig 1
  Extra virgin olive oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Cayenne pepper To Taste
  Mixed herbs 1 Tablespoon (Selection Of Micro Greens Or Picked Herbs)

Soak the lentils in cold water for three hours, sweet the vegetables in a tablespoon of the butter for 2 minutes over medium heat without color add the drained lentils & cover with approximately 1 cup of chicken stock. Cook until tender, simmer for approximately 15 minutes.

Steam for 5 minutes, cut in half, head area cleaned out claws and cut knuckles open. (This can be prepared up to a day before hand) Reduce the Rose wine with the shallots, thyme & peppercorns by half, add the ½ cup of chicken stock & reduce by half again. Then slowly whisk in the butter, season to taste with salt pepper, cayenne & lemon juice. Strain & reserve in a warm spot until the dish is ready for saucing.

Brush the lobster halves with the XVOO & Grill for 3 minutes flesh side down. Then turn the lobster over so the shell side is down on the grill bars for 3 minute until cooked & hot.

Place lentils in the center of a plate & arrange the grilled lobster on top, sauce over & around the lobster, sprinkle micro greens on top & serve.

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Recipe Summary

Difficulty Level: 
Lobster, Seafood
Have a look at a great wine tasting session with this excellent video that is absolutely interesting to watch. The chef here shows a classic grilled lobster dish on braised lentils with Ventoux rose butter sauce It is a wonderful dish for a summer time barbeque and goes great with wine!

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Grilled Lobster On Braised Lentils With Ventoux Rose Butter Sauce Recipe Video