ZD Wines' Family Feud Cook-Off
Norm's Lobster with Shallot Butter
Paired with ZD Reserve Chardonnay, California
1 glass of ZD Reserve Chardonnay
(for the chef)
1 large stockpot
1 or 2 pound lobsters
1 1/2 cups (3 sticks) butter
1 cup finely chopped shallots (about 6 ounces
Cook up to 3 lobsters at a time in boiling water, about 12 minutes for 1 pound lobsters, and 20 minutes for 2 pound lobsters.
Using a heavy large knife, cut 2 pound lobsters in half lengthwise, leave one pound lobsters whole.
Serve with Shallot Butter.
Combine butter and shallots in small saucepan.
Stir over low heat to melt.
Season with salt and pepper.
Makes about 2 cups.