Bastille Day Lobster Salad & Wine Pairing for a Holiday Feast

A French flavored fresh Lobster Salad makes for a light summer dish

The French Celebration of Bastille Day is coming July 14, 2013. The day commemorates the day French citizens stormed the horrible prison known as the Bastille and freed the inmates.  The day is like the American Fourth of July, a  day of celebration and sometimes fireworks.   Many of us love French food and wine and will be enjoying both to celebrate Bastille Day.   To help my readers enjoy the celebration, I’m passing along some great “light” recipe with an affordable wine pairing.  Read on to learn how to celebrate in style and home and on a budget.

2011 Château Peyruchet is priced at an affordable $12.50 and compliments the lobster perfectly

This light recipe is for a delicious Lobster Salad  from  Chef Daniel Johnnes. Chef Johnes is a James Beard Award-winning American sommelier and the Wine Director for Daniel Boulud’s restaurant group. His recipe for  Poached Lobster Salad contains only fresh ingredients and  heart-healthy unsaturated fat that comes from the olive oil and avocado.  He pairs the salad with an affordable French white wine, a 2011 Château Peyruchet which retails at $12.50.   Following is the recipe and some information about the wine.

Salade de Homard Avocat, Poivron, Mayonnaise Pistou
Maine Lobster Salad Avocado, Bell Peppers, Pesto Mayonnaise

Poached Lobster 2 1.5-­‐to-­‐2lb live lobsters
3 lemons, sliced
5 Tablespoons coarse salt

In a large stockpot, cook the lobsters. If you’re like me, and don’t like to cook the lobsters, buy some already cooked Lobster meat at a seafood market or even the local Costco Market. Transfer lobsters to the ice water to chill. Strain and pat dry lobsters. Remove the meat from the claws and knuckles of the lobster. Cut off the tails, slice them in half lengthwise through the shell, and remove the veins. Cut tail meat into pieces and keep lobster chilled.

Pesto Mayonnaise
1 egg yolk
1 teaspoon fine sea salt
1 Tablespoon Dijon mustard
1 lemon, juice
1 1/2 cups extra virgin olive oil
2 bunches basil, rinsed, leaves picked
2 cloves garlic, germ removed
1/4 cup toasted pine nuts

In a medium bowl,whisk to combine the yolk, salt, Dijon mustard and lemon juice. Slowly stream in the olive
oil, while whisking, to make a very thick mayonnaise. Adjust seasoning if necessary. Reserve chilled.
Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the basil
leaves until very tender, and then transfer to ice water to chill. Squeeze dry. Transfer the cooked basil to
a blender with the garlic and puree with enough ice water to make a thick puree. Add pine nuts and pulse a
few times to combine. Combine with the mayonnaise; adjust seasoning if necessary and reserve, chilled until
ready to use.

Salad
2 avocados, diced
1/4 lb. hearts of palm, sliced
1 lb mixed lettuce, washed
1 red bell pepper, seeded and sliced
3 limes, finely grated zest and juice
Olive oil, to taste
Salt and freshly ground white pepper

In a large bowl, toss the salad ingredients and reserved lobster meat with olive oil, salt and pepper. Divide into 6 salad plates and dot pesto mayonnaise onto the plates around the salad.  Serve salad with 2011 Château Peyruchet white wine from Bordeaux.  According to Chef  Daniel Johnnes, Wine Director of The Dinex Group “Château Peyruchet is a clean, bright Bordeaux Blanc made
from a blend of Sauvignon Blanc and Semillon.  It has fresh aromas of lemon, lime and grapefruit with  light to medium body  flavors and a citrus fruit pith finish.”

The lobster salad paired with this light white wine sounds like the perfect summer dinner.   For more food and affordable Bordeaux wine suggestions check my Pinterest Board. Bon Appétit!