Christmas Dinner 07: First Course

Chilled Char-broiled Lobster Tails in White Pepper Mimosa Vinaigrette served with Blood Orange and Greens



Although we could have purchased tails in town, we were concerned about their quality. Even live local lobsters can have lower quality flavor than flash frozen tails flown-in. So we decided to over-night frozen 4-5 oz. tails from Main Lobsters Direct (www.mainelobstersdirect.com). Needles to say the quality of the lobster was superb.

The lobster tails were paired with the 2005 Abraxas "vin de terroir."

Chilled Lobster with Mimosa Dressing

[Recipe from Diane Rattray, in a guide to Southern U.S. Cuisine. We edited the recipe for 6 and served guests each a half.]

INGREDIENTS:

• 3 frozen lobster tails, thawed
• 1 tablespoon melted butter
• salt and pepper
• greens, such as romaine lettuce, spring mix, etc.
• 4 radishes, sliced
• Mimosa Dressing:
• 1/4 cup honey
• 1/3 cup orange juice concentrate
• 2 tablespoons champagne vinegar or white wine vinegar
• Salt and pepper, to taste

PREPARATION:

Split each tail lengthwise and rinse with cold water. Place, meat side up, on a foil-lined baking pan. Lightly brush each tail with melted butter and sprinkle lightly with salt and pepper. Broil about 4 inches from heat for about 4 to 6 minutes, or until tails curl.

Remove from the oven and let cool. Cover and chill for an hour or two.

Mimosa Dressing:
Combine honey, orange juice concentrate, and champagne vinegar in a medium saucepan. Simmer for 5 minutes, or until slightly reduced. Add salt and pepper to taste.

Arrange lobster tails on a plate with a few greens, sliced radish, or other salad vegetables. Drizzle a little of the Mimosa Dressing near the lobster.
Serves 6.