There is nothing that epitomizes summer better than lobster! It instantly enhances any dish, especially a bright citrus salad paired beautifully with Frank Family’s Blanc de Blancs. The wine itself is delicately structured which allows the rich sweetness of the lobster to carry through to the palate. The concept of acid comes into play here as the wine’s high acidity matches the light, freshness of the dish. Serve this stunning pairing to open a multi-course meal or as a luxurious lunch, especially when served al fresco on a warm day.
Ingredients
| 2 Tablespoons | Duke’s brand mayonnaise |
| 1 Tablespoon | Fresh squeezed orange juice |
| 4 Tablespoons | Chopped herbs, such as tarragon, cilantro, chives and/or basil |
| 1 Tablespoon | Fresh squeezed lime juice |
| 2 Cups | Lobster meat, cooked and chopped |
| 1 Cup | Citrus supremes |
| 1/2 Cup | Cherry tomatoes, halved |
| 1/2 Cup | English cucumber, sliced |
| 1/2 Cup | Bell or sweet pepper, diced |
| 1 Tablespoon | Jalapeño, finely chopped (optional) |
| 1 Each | Avocado, diced |
| 1 Head | Butter lettuce, washed and broken into cups |
Method
- Whisk together mayonnaise and citrus juice, season with salt and fresh ground black pepper.
- Gently toss lobster, tomatoes, citrus supremes, cucumber, avocado, and sweet peppers with dressing and adjust the seasoning as desired.
- Gently mound on butter lettuce cups to serve.
