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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

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

$25.00

Last Call
International
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

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. Aberrant Cellars
    2011 Pinot Noir
    Aberrant Cellars
    Virtus ex
    Willamette Valley, Oregon

    $38.00

    $45.00
    93 - Wine Advocate
    id: 2376
    Pinot Noir
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