Salad with peach and grilled lobster
Recipe
When serving tasty appetisers or a good dish from the Big Green Egg, you no doubt regularly pair it with a lovely wine. This time, we are flipping the script and using the wine as the starting point to create a dish to prepare on the kamado. The wine? A Condrieu. A distinctive, complex white wine from the Condrieu AOC, made – in accordance with the appellation rules – from 100% Viognier grapes. The dish? A luxury salad with grilled peach and lobster, served with a smoked lemon dressing.
INGREDIENTS
Garlic butter
- 1 clove of garlic
- 1 tbsp room temperature salted butter
Dressing
- ½ lemon
- 1 tsp honey
- 40 ml extra virgin olive oil
Salad
- 2 lobster tails
- ½ peach
To serve
- 20 g mixed salad
- 4 sprigs of chervil
- 6 unsprayed violets
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat, with the convEGGtor in the convEGGtor Basket and the stainless steel grill, to a temperature of 180°C.
- For the garlic butter, peel the garlic. Squeeze the clove and mix with the butter.
METHOD
- Lift the basket out of the kamado and sprinkle a small handful of cherry wood smoking chips onto the glowing charcoal. Return the basket, place the lemon half on the grid for the dressing and close the lid of the kamado. Leave to smoke for about 15 minutes.
- Remove the lemon half from the Big Green Egg, then remove the grid and the convEGGtor. Place the Half Cast Iron Plancha (flat side up) and the Half Cast Iron Grid on the convEGGtor Basket and close the lid of the Big Green Egg. Preheat the accessories for about 10 minutes.
- Place the half lemon cut side down on the cast-iron grid. Grill for about 1 minute, turn the lemon a quarter turn and grill for another 1 minute. Close the lid of the kamado after each action.
- Squeeze the juice from the lemon half and mix it with the honey, olive oil, and salt and pepper to taste. Set the dressing aside.
- For the salad, shell the lobster tails and remove the intestinal tract. Cut the peach half into thin wedges. Melt the garlic butter on the plancha and place the lobster tails on it. Cook for about 2 minutes, turn the tails over and cook for a further 2 minutes, basting regularly with the garlic butter from the plancha. Set the lobster tails aside.
- Place the peach wedges on the grill. Grill them for about 2 minutes, turn the wedges over and grill for another 2 minutes. Close the lid of the kamado after each action. Set the wedges aside.
- Place the lobster tails on the cast-iron grid and grill for about 1 minute. Remove them from the kamado, season with salt and pepper and slice the lobster tails.
- Place the mixed salad in the centre of the plates. Drizzle the salad on each plate with about 2 teaspoons of the dressing, then arrange the lobster slices and peach wedges alternately over the salads. Garnish with the chervil and violets.
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