Chocolates and roses are certainly de rigueur for Valentine’s Day, but give me a marine crustacean, a plastic bib, and a glass or two of sparkling wine and I will show you what true romance is all about! And for a little variation on a wonderful theme, go down-home with bourbon butter and corn fritters and you’ll think its Mardi Gras time in New Orleans.
Lobster is sweet in taste but nasty in disposition. Just stick your hand in the tank if you aren’t sure about this. A plunge into boiling water or a good womp on the head cures the disposition issue, and slathering the lobster in bourbon butter beautifully counterbalances the lobster’s sweetness with the bourbon’s complex flavors of wood, grain, and spice. For a Southern-style menu, corn fritters with bacon add a great element, either as an appetizer or a side to the lobster. The old salivary glands start to work just thinking about the pop of sweet corn and the salty, smoky taste of bacon that fills your mouth with every bite.
Pair with the 2012 Balletto Brut Rose and you’ve got a great meal for you and your sweetie. Just like Goldilocks, this sparkling wine is not too sweet, not too dry, and has just the right amount of yeasty, floral notes to round out a Southern-inspired meal.
So indulge yourself this Valentine’s Day. Pop in a Doug Kershaw (the Ragin’ Cajun) CD, open a bottle of the 2012 Balletto Brut Rose, and enjoy some luxurious comfort food, my style.
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- 2 lobster tails
- 8 tablespoons unsalted butter
- 1 shallot finely diced
- ⅓ cup Four Roses Yellow Label Bourbon
- 1 teaspoon fresh lemon juice
- sea salt
- pepper
- Preheat your Big Green Egg or Grill to 600.
- Place 2 tablespoons of butter in a sauce pan and add shallots. Cook over medium-low heat for 2 minutes, browning just slightly. Remove pan from heat and add the bourbon. Be cautious, the bourbon could start flames, if so, stand back until they die down. Return to low heat and whisk the remaining butter in a tablespoon at a time. When all butter is melted add lemon juice and season with salt & pepper. Sauce should be smooth and pale in color. Keep in warm place while you prepare the lobster.
- Grill lobster for approximately 8 minutes shell side down.
- 3 ears fresh sweet corn
- 1 small red bell pepper diced
- 3 tablespoons unslated butter
- 1½ cups all-purpose flour
- ½ cup Bob's Red Mill Cornmeal
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 5 scallions, green & white parts, thinly sliced
- 3 large eggs, beaten
- 1 cup milk
- Corn or Vegetable Oil for frying
- For a variation, add cooked bacon or ham to recipe.
- Remove husks & silk from corn. Remove corn from stalk using a corn zipper or knife.
- Heat a skillet over low heat and combine the butter and red bell pepper, simmer for approximately 5 minutes until tender. Remove from hat.
- In a large mixing bowl, combine flour, cornmeal, baking powder, salt, pepper, and cayenne. Add the corn, bell pepper/butter mix, scallions, eggs and milk. Mix together. Be careful not to overmix or fritters will be too chewy. Cover and chill the batter for at least 1 hour and up to 6 hours.
- Before frying, check batter consistency. Batter should be thick enough to hold shape on spoon. If not thick enough, add more flour. If too thick,, thin with a few drops of milk.
- Heat fryer or oil in Dutch oven to 350. Drop in fritters and cook by turning with tongs approximately 2 minutes. Remove with spider or slotted spoon and place on paper towels to drain excess oil. season with salt.
- Serve as soon as possible.
- 1 Garnet Sweet Potato, peeled and cut into ½ inch pieces
- 2 Tablespoons melted butter or olive oil
- 1½ Tablespoons Savory Spice Shop Barrier Reef Seasoning
- 2 Tablespoons maple syrup
- salt and pepper
- Preheat oven to 375 degrees with roasting pan in oven heating.
- Place sweet potato in bowl. Add butter or oil, Barrier Reef seasoning, maple syrup, salt and pepper, and stir to coat all sides of the potatoes.
- Place coated potatoes in the preheated roasting pan in your oven and cook for 45 minutes, turning every 15 minutes.
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