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Lobster Reef wine provides endless taste of summer

Lobster Reef
Lobster Reef

Even though summer is winding down, you can still enjoy some great seafood pairings all year long. There is nothing that captures the flavor of New England summers more than a fresh, dish of meaty lobster paired with a chilled glass of crisp white wine.

This summer, we looked to Lobster Reef’s 2013 Sauvignon Blanc as this year’s go-to white wine for any delicious seafood dish. We enjoy sipping this light wine on the deck on a cool summer night.

The intensely aromatic and energetic wine is produced in Marlborough, New Zealand. For added inspiration, they have teamed up with Robert’s Maine Grill in Kittery, Maine, to offer a pairing with lobster sliders.

Named after the brightly colored Rock Lobsters along the rugged Marlborough coastline of New Zealand, Lobster Reef also produces Pinot Gris, Riesling, Chardonnay and Pinot Noir from a 200-acre vineyard located in the Blind River Valley, a sub-region of the Marlborough wine region.

For more information on Lobster Reef wines, visit www.lobsterreef.co.nz.

Here’s a recipe for lobster sliders from Robert’s Maine Grill so you can try it at home:

Buttermilk Biscuits:

3 ½ cups white flour

2 Tbsp baking powder

1 Tbsp salt

2 Tbsp sugar

½ pound of butter, very cold, cut into 1” cubes

1 cup buttermilk

¼ cup whole milk

1oz melted butter to brush on biscuits

1) Add all dry ingredients (flour, baking powder, salt, sugar) into a food processor and pulse until they are thoroughly mixed.

2) Add the cubed butter and pulse 12-15 times. (At this point the size of the butter chunks should be about the size of split peas.)

3) Pour flour-butter mixture into a large mixing bowl

4) Create a hole in the middle of the flour and pour in buttermilk and milk

5) Slowly fold the mixture into the liquid. Continue until all the milk is incorporated into the flour and the dough is slightly tacky.

6) Knead the dough 10 times and let sit uncovered for 10 minutes

7) Roll out the dough to a ½ inch thickness and cut out biscuits. Roll out leftover dough and cut that into biscuits.

8) Placed on greased cookie sheet and brush with melted butter

9) Bake at 450 degrees for 4-5 minutes.

Slider seasoning:

1 tsp celery salt

1 tsp dried thyme

1 tsp dried oregano

1 tsp garlic powder

1 tsp black pepper

Mix all ingredients until spice mixture is uniform.

For the sliders:

5 buttermilk biscuits

Softened butter

1 head green leaf lettuce

1 pound fresh, cooked lobster meat (about four, 1 pound lobsters); cooled and chopped into bite-sized chunks

Hellman’s Mayonnaise

1 tsp slider seasoning

1) Slice the buttermilk biscuits in half and spread butter across the inside of the biscuits. Place face down on a heated griddle or cast iron fry pan and toast until golden brown - about 2-3 minutes.

2) While the biscuits are being grilled, mix the lobster meat with enough mayonnaise to lightly coat every piece of lobster. Mix in about 1 tsp of the lobster slider seasoning mix or to taste.

3) When the biscuits are done, place a piece of green leaf lettuce on the bottom half of each biscuits so that the lettuce overlaps the biscuit slightly. Top with the lobster salad mixture and then the top half of the biscuit. Serve immediately.