What is more decadent than baked lobster with a chilled glass of Chardonnay from our Wildcat Mountain Vineyard. The ripe tropical fruit flavors of the wine cuts through the richness of the butter whilst not overpowering the delicate, pristine flavors of lobster with its clean and stony mineral finish. Enjoy this delish recipe on a nice sunny day with a chilled glass of Wildcat Mountain Chardonnay. Cheers, Steve MacRostie of MacRostie Winery and Vineyards.

Six 6 oz. lobster tails (Butterflied)
1 1/2 sticks butter
2 lemons
Splash of MacRostie Wildcat Mountain Chardonnay
1/4 teaspoon saffron threads
1/4 teaspoon salt
1/4 teaspoon white pepper

Butterfly the lobster. (lobsterhelp.com/butterflying-lobster-tails.html)

Whisk together 1 stick melted butter, lemon, and wine. Whisk in salt, white pepper and saffron threads (ground up slightly)

Using an infusion syringe, inject each lobster with about a teaspoon of the butter mixture. Next, baste each lobster with butter mixture, place lobster in a baking pan and cook in a preheated 350° oven, basting lobster every few minutes. Cook 22 minutes for 6 oz. lobsters.

Melt the other 1/2 stick of butter and slice remaining lemon into wedges.

Serve lobster with melted butter, lemon wedges and, of course, a glass of Wildcat Mountain Chardonnay. Enjoy!