I chose the Amalfi lemon because of its unique characteristics and intense aroma thanks to an abundance of terpenes and essential oils.
120g purple potatoes
15g extra-virgin olive oil
1g Maldon salt
40ml lemon juice
10g Normandy butter
0.5g chili pepper
Peel the purple potatoes, place them in a large pot of salted water and bring to a boil.
Cook for 15 minutes and drain.
Dice the potatoes into cubes of a little over 2.5cm at the most, mash the cubes while they are still warm and add the olive oil while whipping the mixture smooth.
Let the purée settle to room temperature.
Cut the fresh lobster in half lengthwise along the back.
Immerse in boiling salted water for about 2 minutes, then boil the claws for another 4 minutes or so.
Remove the meat from the shell, trying to keep it in one piece.
Bring the lemon juice to a boil with a pinch of Maldon salt and a spoonful of water.
Turn off the heat as soon as it boils, add the butter and whisk smooth.
Add the chili pepper and blend with the heat off.
In a soup plate, build a tarte with the purple potato purée and top it with the lobster meat.
Pour the chili-lemon sauce into the plate.
To be eaten with a spoon.
Citrus takes centre stage in this pairing, while the hint of iodine in the recipe completes the Champagne’s structure, which is balanced by the meatiness of the steamed lobster. The comforting potatoes are invigorated by the chili pepper finale that exalts the energy of Krug Rosé 27ème Édition.
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.