Lively, fresh, and a little bit luxe — just like your favorite brunch. Sweet lobster meets roasted butternut and a zesty garlicy aioli, with Sauvignon Blanc Salt pulling it all together in crisp, citrusy harmony.
Serves 4
- 2 1 ½ pound Maine lobsters
- 1 recipe Aioli (below)
- 1 small butternut squash (about 2 pounds) peeled, seeded, and sliced into ½” wedges
- 2 red onions, peeled and into ¾” wedges
- Olive oil
- Sauvignon Blanc Spice Rub
- 1 bunch mint and/or parsley, leaves picked and roughly chopped
- Preheat the oven to 425.
- Cook the lobsters in boiling water for 8 to 10 minutes. Remove from the pot and allow to cool until easily handled. Remove the lobster meat, saving the shells for stock. Leave the claws and knuckles whole and slice the tail into bite-sized pieces. Reserve.
- Arrange the butternut and onions in a single layer on a baking sheet. Mist or drizzle lightly with olive oil and season generously with Sauvignon Blanc Rub. Roast for about 20 minutes, until softened and lightly charred. Remove from the oven and allow to cool to room temperature.
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To serve, make a swoosh of aioli on a platter. Toss the lobster with a spoonful or two of the aioli to coat. Arrange the roasted vegetables atop the aioli and scatter the dressed lobster over that. Top with herbs.
Aioli
Makes about 2 cups
- 4 garlic cloves, grated on a Microplane or minced
- 2 egg yolks
- 1 tablespoon Sauvignon Blanc Rub
- 2 tablespoons sherry vinegar
2 cups vegetable oil (or 11/2 cups vegetable oil and 1/2 cup extra-virgin olive oil for a stronger flavor)
Combine the garlic, egg yolks, vinegar and Sauvignon Blanc Rub in either in a medium bowl or a food processor. Whisk or process into a fine paste. While you are whisking or the machine is running, slowly drizzle in the oil until the mixture is thickened. If it becomes too thick, add a couple of drops of water to thin it.
