Vins de Vouvray


Recipe from Antoine Heerah

Chef’s note : “Lightly cooked blue lobster has lovely coral, mineral notes. The pink grapefruit gives a floral touch and a rich fruity character. The beautiful mineral notes are best paired with a dry sparkling Vouvray (low dosage) .”


The lobsters : Tie them up in order to keep the tail as straight as possible. Boil them for 2 minutes in a large covered pan of boiling water.

Cut them in two lengthways. Remove the coral and put to one side. Remove the flesh from the claws and place them on the head.

Put in the fridge.


Blue lobster : 4 around 450g

1 pink grapefruit

1 clove of garlic

A sprig of thyme

100ml cream

1 tbs soy lethicin

100ml cane sugar syrup

100g potato purée

20ml good quality olive oil

Sea salt flakes

verre de vin vouvray - Cépage Chenin - Vins de Vouvray

The sauce: Brown the lobster trimmings.

Add some water, the clove of garlic and the sprig of thyme.

Boil for 8-10 minutes. Sieve, add the cream, boil and reduce until you have a silky consistency. Add the lethicin and the coral. Blend.

Put in the fridge.

The grapefruit :

Remove the zest from the grapefruit then peel it. Cut the grapefruit zest into fine strips. Blanch three times in boiling water (throwing the water away each time) then put with the cane sugar syrup, a couple of pinches of salt and bring to the boil. Remove the strips of grapefruit. Using a knife, remove the segments of grapefruit.

Put in the fridge.

I/To finish

Add the grapefruit juice to the lobster sauce. Whisk to an emulsion and season. Season the lobsters with olive oil and sea salt. Gently reheat the lobsters in a moderate oven (140°C) making sure not to overcook them.


Position 2 halves of lobster on each plate with the potato purée. Arrange the segments of grapefruit and grapefruit zest. Season with olive oil and sea salt then dress with the sauce.

apéritif - Chenin Val de Loire - Vins de Vouvray
pique-nique - Chenin Val de Loire - Vins de Vouvray



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