Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • 90+ Point Wines
    • Large Formats
    • Wine Club Exclusives
    • Port
    • Tasting Notes
    • Pairing Recipes
  • Gifts
    • Gift Sets & More
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
      • Recipes
    • Estate Pairings
      • Seasonal Menu
      • Reservations
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Vineyard Adventures
    • Virtual Wine Tastings
    • Visitation Guidelines
  • Wine Club
    • Memberships
      • Collectors Club
      • Premier Club
      • Signature Club
      • The Ruby Allocation
    • For Members
      • Member Tastings
      • Club Schedule
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Entertainment Benefits
      • Lodging Benefits
    • Save’N Sip Subscriptions
    • Wine Club Support
      • Frequently Asked Questions
      • Referral Program
  • Events
    • Upcoming Events
    • Private Events
    • Weddings
    • Virtual Tour
    • Blessing of the Animals
  • About
    • Our Story
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Meet the Team
    • Our Vineyards
    • Sustainability
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Career Opportunities
    • Contact
ALL RECIPES

Maine Lobster Chow Mein

  • Pair with Chardonnay
Primary Ingredients

1 tablespoon Black & white sesame seeds

1 tablespoon micro celery 

2 Radish 

1 Maine Lobster tail (8oz.)

1 stick butter

1 tablespoon chives

1/8 cup snow peas-blanched & shocked, small diced

1/8 cup corn kernels 

1/8 cup sweet pepper, small diced

1/8 cup cherry tomato 1/2d 

1/8 cup lemon cucumber, small diced 

1# fresh chow mein noodles 

¼ c olive oil

1/8 c canola oil

1/8 c rice wine vinegar 

1tbsp lemon juice

1 tsp orange juice

¼ tsp lemon zest 

Pinch white pepper, fennel pollen, coriander

½ tsp Dijon mustard 

Primary Technique
  1. To make Beurre Monte place 1 tablespoon of water in a small saucepot on very low heat. Slowly whisk in small pieces of butter a few at a time, to produce an emulsified warm liquid butter (Beurre Monté).
  2. Small dice the lobster and add to the Beurre monté. Leave on very low heat, season with salt and white pepper. Right before serving gently fold in chives. When ready, remove the lobster with a slotted spoon.
  3. 10 minutes prior to serving mix all the vegetables together and season generously with salt, white pepper & olive oil. Spoon these out with a slotted spoon as well.
  4. This is an un-emulsified dressing so it must be shaken thoroughly before it is used. Wisk together all ingredients the night before and refrigerate. This will allow all the flavors to meld.  
  5. Bring a large pot of lightly salted water to a gentle boil. Once boiling, add noodles. After you add the noodles to the water and the water returns to a boil the noodles will release starch which will make the pot boil over. When you see it about to happen add ½ cup of cold water to the pot. You may need to do this several times until the noodles are cooked (slightly al dente).
  6. When cooked stain to noodles and oil lightly with canola oil. (this part happens fast so have everything ready) Bring a wok to high heat, add oil around the side to coat, add noodles and toss with tongs tell hot. Then add dressing, toss again and check the seasoning. 
  7. Place a large spoonful of the summer vegetables down in a shallow bowl. Using tongs spin the chow mein so it sits tall in the middle of the vegetables. Spoon a quarter of the lobster over the top. Place 3 shaved radish slices on top. Sprinkle sesame seeds and micro celery around the edge of the dish.  

 

Lobster Chow Mein
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousCassoulet of White Beans, Duck Confit, and Sausage
NextStuffed Roasted Red Peppers with Anchovies, Raisins and Pine NutsNext

Share This Page

Instagram
  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2023 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy
Small St. Francis Winery Logo

Age Verification

Are you 21 Years of Age?

Let us make gift buying easy on you!

Answer a few questions and one of our Holiday Helpers will contact you with options that work for your needs, budget, and preferences.