ZD Wines' Family Feud Cook-Off
Norm's Lobster with Shallot Butter
Paired with ZD Reserve Chardonnay, California
Ingredients:
1 glass of ZD Reserve Chardonnay
(for the chef)
1 large stockpot
1 or 2 pound lobsters
Shallot Butter:
1 1/2 cups (3 sticks) butter
1 cup finely chopped shallots (about 6 ounces
Directions:
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.
Shallot Butter:
Combine butter and shallots in small saucepan.
Stir over low heat to melt.
Season with salt and pepper.
Makes about 2 cups.
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