Château Rieussec
Accompanied by Lobster and Turnips with Citrus Flavours
Creation of Marie-Caroline Malbec
Ingredients
- Untreated oranges: 2
- Lemons: 1
- Caster sugar: 80 g
- Vanilla bean: 1
- 1 kg Lobster: 1
- Very firm small turnips: 12
- Very green olive oil
- Knob of butter: 1
- Celery: one stick
- Bouquet garni: 1
- Cloves: 2
- Salt, pepper
For 4 persons Preparation time: 20 min | Cooking time: 40 min
Prepare a flavourful broth with the bouquet garni, celery, cloves, salt, pepper and the peel from the two oranges. Bring to the boil, allow to cool and then return to the heat, as soon as it boils again, add the lobster, cover and cook for 12 minutes, turn off the heat and leave the lobster to cool in the broth.
Peel and wash the turnips and cook them for 10 minutes in boiling salted water; drain and cut each one into six wedges.
Pour the orange and lemon juice into a large saucepan, add the sugar, vanilla pod, knob of butter and 2 soup spoons of olive oil. Bring to the boil, add the turnips, season with salt and pepper and cook for 10-12 minutes (they should still be slightly crunchy), put them to one side with the cooking syrup.
Remove the lobster meat from the body and claws, cut into thin slices. Season with salt and pepper.
Place a 10 cm diameter ring on each of the four plates, fill with two layers of turnips with a layer of lobster in the middle. Spoon some of the cooking syrup over the turnips and serve warm.
Wine suggestion:
Château Rieussec, Premier Grand Cru Classé.
The very bright, golden colour of this wine already suggests celebration. The nose offers tremendous candied aromas with delicious notes of figs and apricots. The palate is full-bodied, very smooth and rich with intense notes of candied fruit and superb length.
The lobster and orange combination is ideal for highlighting these wonderful flavours and showing them at their best.
