You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Lobster Risotto

Cosentino


Ingredients

4 (1-1 ¼ lb.) live lobsters
2 Tbs. olive oil
1 small onion, chopped
Zest of 1 lemon
5 oz. + 2 quarts unsalted butter, chilled in small cubes
1 quart of lobster stock made from the lobster shells
1 bottle of Cosentino Chardonnay
10 oz. Arborio rice
3 oz. grated Romano cheese
Salt & pepper


Instructions

Pour yourself a glass of Cosentino Chardonnay.

Bring a large pot of salted water to a boil. Plunge the lobsters into boiling water and cook for 5-6 minutes. The shells will turn bright red. Plunge the cooked lobsters in a large bowl of ice water to stop the cooking process.

Separate the claws from the bodies. Clean the meat from the shells, being careful to keep the claws, knuckles and tail meat intact.

Make a lobster stock using the shells and strain through a fine sieve.

Preheat the oven to 400 degrees Fahrenheit. Bring the stock to a boil in a deep pot. Heat the olive oil in a large pot, add the onion and rice sauté. Fill your glass with the Cosentino Chardonnay to enjoy as you stir the risotto. Add 1 cup of the Cosentino Chardonnay and the lemon zest to the rice and allow it to cook into the rice, stirring constantly. Begin to ladle in the stock slowly, allowing each ladle to be absorbed before adding the next. Stir gently as needed. When the rice is ¾ cooked, begin to add 5 oz. of the butter slowly, allowing the rice to absorb it. With the additional 2 oz. of butter, place the lobster tail and claw meat in the oven to heat. When the rice is cooked, but still nutty, add the lobster meat and allow the rice to thicken to a consistency that will just hold together on the plate. Add the Romano cheese and season to taste with salt and pepper.

Rest the rice for two minutes. Serve on warm plates with the lobster on top of the rice and the butter from the lobster drizzled on the pan. Heavenly with the Cosentino Chardonnay!

Recipe provided by Barbara Drady.



    Suggested Pairings

  1. Testarossa
    2012 Pinot Noir
    Testarossa
    Doctor’s Vineyard
    Santa Lucia Highlands

    $55.00

    $63.00
    93 - Pinot Report
    id: 2433
    Diamond
Close