This installation of Perfect Pairings was born out of my love of wine from the Bordeaux region of France. If I had to pick one wine to drink for the rest of my life, it would be red Bordeaux. I grew up near the region and developed my palate on Bordeaux. Aldo Sohm, the wine director at Le Bernardin knows this about me so we decided to put the Bordeaux up against four completely different foods—raw oysters, Camembert cheese, lobster salad and pecan pie. Watch as we test my theory that “Bordeaux Goes with Everything” with these diverse flavors.
To cook the lobsters, bring heavily salted water to a boil. Kill the lobster by inserting a knife in the head and cutting down between the eyes. Add the lobsters to the water and simmer for 7 minutes. Remove the lobsters from the water and allow them to cool. Once cool, remove the claws and knuckles from the lobster, cut the lobsters in half lengthwise and trim off the smaller legs. Remove the lobster meat from the shells, reserving the bodies and cut the meat into ½ inch dice.
Dress the lobster meat with mayonnaise, lemon juice, chives, basil and season to taste with salt, pepper and cayenne if using.
Spoon the lobster salad into the shells and serve immediately.
2 each 1½ pound lobsters
½ cup mayonnaise
- fresh lemon juice, to taste
1 teaspoon thinly sliced chives
¼ cup basil chiffonade
- fine sea salt and freshly ground white pepper
- piment d’ Espelette pepper or cayenne (optional)