Grapefruit and Lobster Cocktail

This recipe is from Episode 5 of This Food That Wine

Wine Suggestion: Fumé Blanc

Yield: 6 servings

Ingredients

• 1 cup cooked lobster meat (250 ml)
• 6 lobster claws, shells removed
• ¾ cup ruby red grapefruit, segmented (180 ml)
• 2 teaspoons ginger, finely chopped or grated (10ml)
• ½ cup red and yellow peppers, finely diced (125ml)
• 1 tablespoon fresh cilantro, roughly chopped (15ml)
• 1 tablespoon fresh mint, finely chopped (15 ml)
• 2 teaspoon shallots, finely diced (10 ml)
• Juice of 1 lime or more to taste
• 1 teaspoon canola oil (5ml)
• Salt and pepper, to taste
• 3 chives cut into 1” inch pieces, optional garnish

Directions

1. Roughly chop lobster meat, excluding claws.
2. Segment the grapefruit as follows: Cut a thick slice off both ends of the grapefruit. Stand the grapefruit onto a cutting board and use a sharp knife to cut away the peel of the fruit, ensuring not to cut off too much flesh. Hold the grapefruit over a bowl to catch any juices, and carefully cut out the segments allowing them to drop into the bowl with the juice. Avoid the core of the fruit & its seeds. Squeeze any remaining juice from the remaining segment of the grapefruit and discard it. Set grapefruit segments & juice aside.
3. In a clean medium bowl combine ginger, peppers, cilantro, mint, shallots, grapefruit, lime juice and oil until evenly distributed.
4. Add lobster meat, including claws, to mixture and toss gently to coat.
5. Season to taste with salt and pepper.
6. Chill the mixture in the refrigerator for 10-15 minutes to allow all flavors to infuse.
7. Spoon the lobster cocktail into 6 decorative glasses and garnish with chives.
8. Serve cold.

Wine Pairing

Description: This white wine is made from the Sauvignon Blanc grape, and it’s called Fumé Blanc because the word “fumé” is French for smoked. This refers to the smoky, toasty flavour that comes from aging the wine in oak barrels. This wine has the crisp, tart, citrusy flavours of Sauvignon Blanc, but with a richer body from the oak aging.

Pairing: When you’re making a dish that has fruit in it, it’s fun to pair a wine that has similar fruit flavours. The Fumé Blanc has a citrusy, pink grapefruit flavour which matches the grapefruit in the dish perfectly. It also has richer body than most wines made from Sauvignon Blanc grapes, which means it balances the richness of the lobster meat.

Wine Suggestion: Fetzer Fumé Blanc (California, U.S.A.)