Tastemakers: Grilled Maine Lobster - L. Mawby Cremant

Dec. 28, 2005

GRILLED MAINE LOBSTER
Lobster is a wonderful way to welcome in the New Year. A well-prepared lobster is one of the greatest gifts the world of the sea gives to our dinner table. Preparing the perfect lobster is often intimidating to “first-timers” who have a tendency to over “boil” resulting in a rubbery texture versus the desired tender “melts in your mouth” lobster. Boiling lobster to perfection is tough and often does result in over or undercooked lobster even for the seasoned veteran. 
A great alternative is grilled lobster. In my family it has become a New Year’s Eve dinner tradition and something I look forward to each year. First select a live lobster(s) from your local market, make sure it is feisty and around 2 lbs (it is best to get a live lobster the day you plan to serve it). In a large pot boil water with salt and drop live lobsters in and parboil for 4 minutes. Remove lobsters and with a sharp knife split each lobster down the middle and remove the black vein from the tail, the tomalley from the body (green liver considered by some to be a delicacy) and the sand sac located near the head. 
Before heading outside pour a nice hearty bold red wine (try a 2000 Leorie Merlot/Cab Franc from Black Star) to keep yourself warm during the grilling process. Place lobsters (after basting with real butter) flesh side down on grill at medium heat (charcoal or gas is fine, but a wood grill imparts wonderful flavors) for about 5 minutes. Baste again and flip over and grill for additional 3 to 4 minutes. Lobsters will be tender with a delightful, lightly smoked flavor to them.  Serve with warm butter and pair up with some grilled filet mignon for a wonderful surf and turf dinner. 
Lobster goes great with sparkling wine (see Tastemakers) or enjoy with a 2002 Chardonnay from Chateau Fontaine. To learn more about lobster or if you would like a live Maine lobster delivered to your front door visit www.mainelobsterpromo.com . -- Rick Coates



L. MAWBY CREMANT
The wineries of Northern Michigan have a lot to celebrate and toast to this year and for that matter for years to come. With Governor Granholm signing in to law the direct shipping bill a few weeks ago area wineries will now be able to ship their wines directly to the thousands of visitors from out of state they attract to our region each year. 
The New Year should be a bright one for the region’s wineries. The 2005 harvest is considered to be the best ever and 2004 vintages are receiving rave reviews from international wine critics. While production is far from the larger and more famous regions such as Napa and Bordeaux, quality is not. Local wines are winning awards at major international competitions and faring well against the renowned wine regions. 
So this New Year’s Eve raise a glass in celebration of the region’s success. Bubbly is the tradition for New Years Eve and there may be no better producer of it in the country than Larry Mawby. A recent book named his winery one of the Top 40 in the country. L. Mawby Vineyards is located on the Leelanau Peninsula just south of Suttons Bay and for the past several years has specialized in producing only sparkling wines. Traditionally thought of as a celebratory beverage sparkling wine (Champagne) is actually gaining in popularity as a beverage to be enjoyed regardless of the occasion. In fact Larry Mawby believes that even the smallest matters of life are worthy enough to raise a glass in merriment. Mawby has a sparkler for everyone; if you are looking for something on the sweeter side try FIZZ, or something a little more intimate than SEX or US. Cremant is my personal favorite, as Mawby uses 100% estate grown Vignoles (a French-hybrid that has tropical fruit components). This sparkler pairs well with grilled seafood and shellfish as well Cajun shrimp. It also perfect for toasting in 2006. Look for it at local wine shops or visit the winery on Saturday’s during the winter. Happy New Year! -- Rick Coates

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