There is just something special about the warmer weather, longer days, peaceful evenings and pure relaxation that goes along with summer at Chalk Hill Estate. Chef Alec Graham captures this essence through this delightful pairing.
“The Felta Chardonnay is our biggest Chardonnay offering to me, and it’s absolutely my favorite wine to drink with a classic lobster roll. The richness of the lobster pairs perfectly with the subtle brioche notes in the wine, and the bright herbs really highlight the Felta’s floral qualities.” – Chef Alec Graham
- 1 2lb lobster
- 1 tsp chopped parsley
- 1 tsp chopped tarragon
- 1 tsp chopped chive
- 1 lemon, zested and juiced
- ½ cup mayonnaise
- 2 soft brioche hoagie rolls
- Salt and pepper to taste
Bring a large pot of heavily salted water to a boil. Place the lobster in the water and cook for 10 minutes. Remove, and transfer to an ice bath for 5 minutes.
To crack the lobster, simply pull and twist off the tail and claws. Slice the tail in half lengthwise and remove the vein. Chop into ½ inch pieces, and place in a bowl. To clean the claws, separate the knuckles from the claws, and remove the meat using scissors. Wrap the claw in a kitchen towel and press down firmly on a hard surface until the shell cracks. Roughly chop the meat and combine with the tail meat.
Add herbs, lemon zest and juice, and mayonnaise to the meat, tossing gently to combine. Season with salt and pepper to taste.
Slice the sides off the buns and toast in a medium low pan until golden brown on both sides. Slice on top down the middle, and stuff with lobster salad.
Serve alongside Chalk Hill Felta Chardonnay, and cherish those long, beautiful summer evenings.