The Punch Down

Pinot Fact Friday...Teenage Mutant Ninja Pinot

Well not quite...

However, Pinot noir can be particularly prone to mutation (suggesting it has active transposable elements), and thanks to its long history in cultivation there are nowadays hundreds of different clones in vineyards and vine collections worldwide. More than 50 are officially recognized in France compared to only 25 of the much more widely planted cabernet sauvignon.^[1]

--Wikipedia

An easy-peasy week-night indulgence inspired by one unopened bottle of Chardonnay...

What goes with Chardonnay?

Mmmmmmm Lobster.

Whooooaaaa lobster? Who whips up lobster on a Thursday night?

I do my friend. Thats who. And when you discover how easy broiling lobster tails is - you'll be busting this out to impress your friends/hubby/wifey what-ever every time you see lobster tail on sale.

And don't forget the Expression 38º Gap's Crown Chardonnay. Lobster makes Gap's Crown Chard sing.

Ingredients:

2 whole lobster tails

4 Tablespoons Of Butter, Softened
2 Tablespoons Of Grated Lemon Zest
1 Tablespoon Of Lemon Juice
2 Tablespoons Of Fresh Chopped Parsley
1/2 Teaspoon Of Cayenne Pepper

2 Tablespoon Oil

Directions:

Preheat the broiler

Beat the butter, lemon zest and juice, parsley, and cayenne pepper until blended.

Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly. Brush shells and meat with oil.

Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Oh and a little drawn butter on the side... mmmmm!

Bon Appetit!

Wine Quote Wednesday:

"Fill ev'ry glass, for wine inspires us,
And fires us
With courage, love and joy.
Women and wine should life employ.
Is there ought else on earth desirous?"

John Gay 1685 - 1732
The Beggar's Opera [1728], act II, sc. i, air 19