Sous Vide Maine Lobster.
I have had this dish in my mind for quite sometime.
Sous vide cooked Maine lobster tail with subtle Cajun spices finished on the grill and sat on a nest of Spinach Tagliatelle, drizzled with a sumptuous sweet bay and herb butter topped with an amazing guajillo and red jalapeño pearl.
I paired this with a wine I purchased for a dish of this caliber months ago. The 2014 vintage Bogle Vineyard Chardonnay.
The smokiness of the guaijillo jalapeño caviar pearl opening up the sweetness of the lobster working simultaneously with the underlying base notes of the Cajun spices make this dish one to enjoy by candle light with a loved one.
I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷
Tré Femi 