Flavors of FrancePreparation time: 15 minutes
Cooking time: Under 15 minutes

Did you know?
The shell of the Breton lobster (a large crustacean that can reach 45 or 50 cm in length) is bluish-green and includes some lighter patches. The pincers are highly developed and very strong. The body of the animal ends in a fan-shaped fin. The female lays between six and ten thousand tiny eggs which she keeps under her body and which hatch into little larvae, many of which are devoured by various animals. The lobster fishing season goes from late May until September.

1. Boil the lobsters for two minutes, then cool them;
2. separate the heads from the tails; shell the tails and set the pincers aside for another use.
3. Cut the apples into wedges and sauté in foaming butter;
4. add the lobster tails and deglaze with the green Chartreuse.

Presentation
Arrange a lobster tail on each plate with some mesclun, add the apple wedges and spoon the pan juices over top.

Decoration: lobster shell

This simple interpretation of lobster allows the wine to express itself completely, to our great delight! Bâtard-Montrachet Domaine Leflaive 1989