Appellation(s): Luberon & Ventoux
Recipe: Maritime Lobster Rolls
The Sommelier: Lesley Quinn, Best Sommelier of Atlantic Canada, Independent Wine Consultant
About the Pairing: My favourite local dish for the white wines of Luberon and Ventoux is a Prince Edward Island lobster roll done in a toasted hot dog bun smothered in butter. The weight of these wines is perfect for rich buttery lobster but there is a tropical fruit freshness that makes these wines a great match for the celery and dill used to season the lobster meat.
Lobster Rolls
4 Servings
4 cups lobster meat*, chopped
1/4 cup lemon aioli**
2 ribs celery, finely chopped
4 large hot dog buns, toasted
Melted butter
1/4 fresh dill
Directions:
Place lobster meat, aioli and celery in a bowl. Mix well. Fill hot dog buns with lobster mixture. Brush buns with melted butter. Top with fresh dill.
* No self-respecting Maritimer would use anything but freshly boiled lobster.
** To make the aioli place 2 cloves minced garlic, pinch salt, 1 egg yolk, 2 teaspoons lemon juice and 1/4 teaspoon Dijon mustard in a bowl. Drop by drop, whisk in 1/4 cup of extra virgin olive oil. Be careful not to add the oil too quickly as the aioli won’t emulsify. The aioli should be rich and creamy.
