Full-bodied, fat and creamy white wines, or rosé with
slight residual sugar:
Chardonnay "Il Tornese" 1995, Tenuta La Palazza (Emilia-Romagna,
Nebbiolo Rosé "Il Mimo" 1999, Cantalupo (Piemonte,
Hautes-Côtes de Beaune
1998, Jayer-Gilles (Burgundy)
1/2 pound lobster, blanched for 2 minutes
1 small head bok choy
1 carrot, julienned
1 apple, julienned
1 Tablespoon of mixed curry (red, yellow, green)
1/2 cup white port
1 stalk lemongrass
Tablespoon turmeric powder
1 cup whipped cream
blanched lobster in two. Cut bok choy in slices, reserve.
a shallow pan, add butter, carrot and apple, curries, lemongrass.
Sweat for 2 minutes. Deglaze with white port. Reduce by 3/4.
Add turmeric powder. Finish sauce with whipped cream. Season
with salt. Sauté
lobster and bok choy. Arrange and serve with sauce and coriander.