December 4, 2011 Dinner – Broiled Lobster on Seafood Risotto

December 4, 2011 Dinner – Broiled Lobster on Seafood Risotto

We were feeling very lazy, because we had gone to the Pegasus Jewelry Sale at 1:30 pm and eaten lots of Middle Eastern food cooked by Susan Conway, who is President of Pegasus, and others, such as falafels with yogurt-mint sauce, spanikopita, hummus and pita, and lots of lovely desserts and lots of Gruet Champagne poured by Bob Levy and others.  We bought a number of jewelry items for Christmas gifts.

We made fresh blueberry pancakes and bacon for breakfast.

We had already eaten so much good food this day that we decided to make a simple dinner using the PPI seafood risotto and our lobster tail.  So we cut a slit in the lobster tail we had purchased Saturday at Costco ($19.99/lb.) lengthwise and Suzette stuffed butter and lemon slices into the crack and grilled it on the grill outside for a few minutes, while I went to the basement to get a bottle of 2010 Lacheteau Vouvray (Trader Joe’s $6.99) and snapped about one cup of sugar snap peas and put them into the steamer with some water on the stove to steam.  After about five minutes of grilling we tested the lobster tail by cutting it in half along the slit we had previously made along the tail.  It was uncooked in the middle so we put the two halves back on the grill for a few minutes more of grilling.

When the lobster was fully cooked we plated up the microwave heated risotto, steamed sugar snap peas and lobster on a plate and poured the Vouvray.

We loved the lobster and seafood risotto combination, but the wine was a disappointment.  It was too sweet.  I looked at the bottle again and saw that the label described it as semi-dry and not “sec”, so I guess I  purchased what I should have gotten.

But I will choose to pay the extra $6.00 or $7.00 for the Champalou Vouvray every time in the future.  Our taste tends toward dry wines, especially with the types of food we cook.  I could see pairing this wine with a spicy Mexican dish or a heavy cassoulet, but not an elegant seafood risotto and lobster. 

I t is worth noting that Vouvrays fall into two general categories; the normally sweeter category such as this Lacheteau and the dry or “sec” category which the Champalou more closely approximates. 

 Bon Apètit