LOBSTER STEW, MIRAMAR RESTAURANT PUERTO DE ALCUDIA
Course
Ingredients:
2.5 kg lobster, 1 onion, 4 ripe tomatoes, 2 cloves of garlic, 2 dcl olive oil, 1 cup of brandy, parsley, salt, 50 gr chopped almond, fish broth and 1 teaspoon paprika.
Preparation:
Cut the lobster in thick slices and season. In an earthenware pot, add oil and prepare a sofrito with the tomatoes and onion. Once the tomato is well reduced sauté the lobster and flambée with brandy. Add the paprika. Cover with fish broth, add chopped garlic, parsley and almond. Cook for 10 minutes and let stand a few minutes.
RIBAS BLANC 2008
In our search for the distinctive character of the Prensal Blanc grape we painstakingly control the harvesting date to achieve an ideal ageing that allows for the maximum expression of the great aromatic capability it has.
We combine the Prensal with a 15% of Chardonnay to compensate for the lack of acidity, and we obtain the aromatic complexity of Prensal.
Fermenting at low temperatures (~14º C) for several months we avoid generating volatile aromas and we preserve the subtlety of the varietals.
Malolactic fermentation on a small portion of the wine will allow us to achieve further complexity.
Thus, finally, we find a complete wine, with a perfect balance between alcohol content, acidity and bitterness.
We perceive very diverse aromas, from fresh fruit and white flowers to honey and peach. As well as some almost imperceptible milky tones which, far from taking away from the body, they give it softness and a round finish.
Wine cellar:
SAUTÉED LOBSTER WITH RISOTTO AND A CAVA SAUCE, SA ROMANA RESTAURANT ALCUDIA
Course
Ingredients:
Lobster, arborio rice, white wine shallots, parmesan cheese, chicken broth, vegetables, cream, cava.
Preparation:
Cut the lobster in slices and sautée, set aside.
Prepare the risotto the traditional way, chop the shallots and sweat in oil. Add the rice and slowly add the chicken broth until cooked, and add the parmesan cheese at the end.
With the chicken broth, cava and cream, reduce to the desired texture.
For the presentation, make a base with the risotto and place the lobster on top, decorate with the vegetables and add the sauce.
Wine cellar: