Poached Lobster with Bergamot and Pumpkin Cream recipe

Enjoy with a well-chilled Brut Yellow Label (8–10 °C) for a pairing that combines liveliness, elegance, and freshness.

Serves 4

Ingredients

Lobster

2 medium lobsters (≈400 g each)
Sea salt
1 tbsp unsalted butter
1 sprig dill

Pumpkin Cream

1 small butternut squash, peeled and diced
1 carrot, peeled and sliced
1 leek white, finely chopped
20 g butter
300 ml vegetable stock
Zest of 1 clementine
Sea salt, white pepper

Bergamot Essence

Zest and juice of ½ bergamot
50 g cold unsalted butter (cubed)
Pinch of sea salt

Garnish

Fresh coriander leaves

Preparation

1. Lobster

Bring a large pot of salted water to a gentle simmer. Poach the lobsters for 6 minutes, then plunge into ice water. Carefully remove the meat and slice into medallions. Just before serving, gently warm in a knob of butter with a sprig of dill.

2. Pumpkin Cream

Melt the butter in a saucepan, then add the leek, carrot, and butternut. Sauté gently until tender and fragrant. Add the vegetable stock and simmer for 20 minutes. Blend until smooth and silky, season with salt and white pepper, then finish with clementine zest for a fresh note.

3. Bergamot Essence

Over very low heat, whisk the cold butter with the bergamot juice and zest until a smooth, glossy emulsion forms. Season lightly and keep warm without boiling.

4. Plating

Trace a fine ribbon of bergamot essence across each plate. Arrange the warm lobster medallions on top. Serve the pumpkin cream in a small bowl on the side and garnish with fresh coriander leaves for color and freshness.

Lobster - A Delicate Pairing with Brut Yellow Label

Veuve Clicquot Brut Yellow Label highlights the subtle flavors of the sea. Its lively freshness and aromatic richness enhance the delicate texture of the lobster, while the pumpkin cream adds a smooth, comforting note. Bergamot, with its bright citrus freshness, creates a refined balance and perfect harmony of flavors.

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