Lobster Moscato With Thai Ginger Beurre Blanc Sauce

by Emily Kemme
Lobster with Candied Ginger Thai Beurre Blanc Sauce

Moscato isn’t typically found paired in recipes with lobster and other shellfish, but the sweet wine balances well here with a beurre blanc sauce dramatically flavored with subtly spicy candied ginger. Don’t worry if you’re landlocked; frozen lobster tails work perfectly and create a simple yet elegant meal. One bottle of Moscato will be enough to prepare both the poaching liquid and the beurre blanc sauce.

Lobster Moscato With Thai Ginger Beurre Blanc Sauce Recipe

rice sticks, softened according to package directions in boiling water for about 10 minutes

Note: make sure the rice noodles are al dente — chewy, but not mushy — before removing from the hot water

For poaching liquid:

2 fresh or frozen thawed lobster tails in shells

2 cups Moscato

1 8 oz bottle clam juice

1 sweet onion, skin removed and cut into 8 pieces

10 sprigs Italian parsley

1 lemon, halved

For Thai Ginger Beurre Blanc Sauce:

4 T unsalted butter, divided

3 small shallots, skins removed and thinly sliced

2 cups Moscato

1 cup reserved poaching liquid

1 jar Australian crystalized ginger

1 T soy sauce

1 T Thai fish sauce

1 serrano pepper, thinly sliced

For Garnish:

1 bunch green onions, tops removed and white and light green parts thinly sliced

sunflower sprouts

fresh cilantro sprigs

Combine poaching ingredients (except lobster tails) in large skillet deep enough to cover lobster tails. Cover and bring to boil, then reduce heat and simmer liquid for 10 minutes. Submerge lobster in liquid, cover and poach on simmer until lobster turns bright red, about 6-8 minutes. Remove lobster to clean plate and reserve 1 cup poaching liquid. Remove shell except for the fan when cool to touch.

In clean skillet, melt 2 T butter and soften shallots, about 2 minutes.

Add Moscato and reserved poaching liquid, crystalized ginger, soy sauce, fish sauce and bring to boil. Add serrano pepper to skillet and reduce heat to medium low, stirring to melt ginger.

Strain sauce into small saucepan. Add remaining 2 T butter and stir gently over low heat until sauce thickens slightly and is smooth.

Adjust seasonings to taste.

Place drained rice noodles in two shallow bowls. Top with lobster and divide beurre blanc sauce over. Garnish with green onions, sunflower sprouts and cilantro sprigs.

Lobster with Candied Ginger Thai Beurre Blanc Sauce

Celebrate your love with this elegant poached lobster with a candied ginger beurre blanc sauce with Thai elements. It sounds complicated, but it’s not, once you look at the steps to get there. Isn’t that true about love, too?

va_de_vi_b 047This is a meal to celebrate with, so bring on the bubbles, recommends Stephanie Davis of Wine Two Five, a wine education podcast focused on everyday drinking for everyday people. But, before you go popping the cork, select a style that has a touch of fruitiness. Gloria Ferrer makes an elegant and affordable blend of Pinot Noir, Chardonnay and Muscat called Va de Vi. The kiss of sweetness and pretty aromatics from the Muscat make this wine stand out and show off.

Gloria Ferrer Va de Vi (NV) sparkling wine ($20/bottle)

Can’t find Moscato to prepare the recipe? The flowery, aromatic grape blends that create this type of wine are called Muscatel if the wine is Spanish and Muscat if French. You should be able to find a match within this large family of grapes.

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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

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