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Wine suggestion
Full-bodied, fat and creamy white wines, or rosé with slight residual sugar:
Chardonnay "Il Tornese" 1995, Tenuta La Palazza (Emilia-Romagna, Italy)
Nebbiolo Rosé "Il Mimo" 1999, Cantalupo (Piemonte, Italy)
Hautes-Côtes de Bea
une 1998, Jayer-Gilles (Burgundy)

  • 1 1/2 pound lobster, blanched for 2 minutes
  • 1 small head bok choy

Sauce:

  • 1 carrot, julienned
  • 1 apple, julienned
  • 2 Tablespoons butter
  • 1 Tablespoon of mixed curry (red, yellow, green)
  • 1/2 cup white port
  • 1 stalk lemongrass
  • 1 lime leaf
  • 1 Tablespoon turmeric powder
  • 1 cup whipped cream
  • Coriander, chopped
  • Salt

Cut blanched lobster in two. Cut bok choy in slices, reserve.

In 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.

 



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