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M A R K E T RECIPES

Sayre's Easy Lobster Salad

Sayre's Easy Lobster Salad

If you know me, you know that lobster is in my top five. Broiled, poached, Maine, or Florida...it doesn't matter. This decadent and almost sinfully-good tasting meat paired with lemon and drawn butter makes me swoon. So when Jordan surprised me this past Friday for my birthday, with Maine lobster for 2, he went above and beyond and got a third lobster so we would have leftovers and I could play around with some recipes (does this man know me or what?)
                                                                                                                                       
Enter-one of my favorite variations of lobster-LOBSTER SALAD!! I prefer it on a bed of bibb lettuce or arugula with some avocado, but on a buttered roll is an all-time classic. Traditionalist Lobster Rollers will have a heart attack that I included red onion, but I put onion in almost everything. You do not want too much mayonnaise, just enough to really bind the meat and lightly coat. You don't have to have just served this the night before, you can purchase frozen lobster tails from your local seafood place. I have to admit though, this will probably be the last time we can stomach the process of cooking Maine lobster...we are getting softer in our old age. Cooking them is not for the faint of heart. I might have shed a tear (or two). Pia about had a heart attack, and wanted to keep them as her pets...apple doesn't fall far. 
                                                                                                                                       
I actually think I was singing and doing a little happy dance the entire time I was throwing this together. This dish is both perfect for the long summer days ahead, and even more perfect when balanced out with a beautiful, ice-cold glass of white wine or flute of champagne. Both easy and tasty, and those are usually my two biggest considerations when making a meal. The goal is to spend less time in the kitchen, and more time with your family. 
                                                                                                                                       
WINE AND CHAMPAGNE PAIRING: 
                                                                                                                                       
I am a firm believer that you can put whichever color of wine with whichever dish you prefer, as long as you love it. Life is short, dang-it so drink what makes you happy, not what someone tells you to drink or is "appropriate" with the meal. However, lobster is so rich and decadent, it is very nice to have a crisp, white wine because I find the acid helps cut through some of that decadence, or even champagne (what is more fancy than lobster and champagne?!?! NOTHING.) I of course enjoyed this with my all-time fave, Rombauer Chardonnay, but Cakebread Chardonnay as well as our Hubert Brochard Sancerre would be perfect. If bubbles are your thing-my new favorite, Laurent Perrier Brut would be BEAUTIFUL with this dish and balance it out nicely. 
                                                                                                                                       
***TASTING NOTES ARE BELOW***

As always, you can get these at MARKET, and we have a ton of other yummy whites, reds or bubbles and will deliver to your front door, or you can come to the shop since we are now open Tuesday-Saturday 11-3! Curbside pickup is also an option if you prefer. We LOVE to chat and help you choose the perfect bottle so please, do not hesitate to reach out. 

Scroll down for an updated list of our champagne, wine and cider. We are out delivering daily, and will get you anything that tickles your fancy if you don't see what you love on our list. 

We hope you love this recipe as much as we do...and it becomes a happy little staple on your monthly menu. 

Happy cooking & stay safe, 

Cin Cin!! 
Sayre Schwiering
Owner, MARKET 
                                                                                                                                       
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Sayre's Lobster Salad 

From our Kitchen to Your Home

By Sayre Schwiering

INGREDIENTS
Prep Time: 5 Minutes
Cook Time: None
Overall Time: 5 Minutes
Serves: 2
  • 1 Bottle of your favorite light, crisp white wine, or champagne, iced down (I recommend our top-selling Hubert Brochard Sancerre, Cakebread Chardonnay or our Laurent Perrier La Cuvée Brut Champagne. I enjoyed this with Rombauer Chardonnay)
  • 1 Wine or Champagne Glass (2 if you are feeling generous)
  • 2 Cups of diced lobster (I happened to have leftovers from steamed Maine lobster but you can always purchase frozen tails, cook them, then dice, or can sub with shrimp)
  • 2 Tbsp of GOOD mayo, like Hellmann's
  • ½ cup celery, diced
  • ¼ cup red onion, diced
  • ½ avocado, sliced
  • Juice of ¼ of a lemon
  •  ½ tsp of salt, ¼  tsp pepper (adjust according to taste)

PREPARATION INSTRUCTIONS

Prior to “cooking” this dish, ice down some of your FAVORITE white wine, or even champagne (what is more fancy than lobster and champagne?!?! NOTHING.) Now is not the time to scrimp. This is a decadent dish, albeit easy to make, so serve with something just as sinful and a bit of a splurge. Pop that cork, spill a bit into a glass, and enjoy that first sip.

TIP: I like to have about half of a glass prior to cooking. It definitely helps with your relaxation, but not enough to make you sloppy and miss some ingredients 😊 I feel it also makes you realize that hey-it really doesn’t matter how it all turns out. Cooking truly is a love language and if you are taking the time to throw together something for your family or friends…well…then that’s good enough regardless of the outcome. 

Combine diced lobster, mayo, celery, onion, lemon juice, salt and pepper. Toss to coat. Serve on a toasted butter roll or a bed of boston bibb lettuce and arrange avocado slices on top.
 
Enjoy!

Cin Cin
-Sayre xxx
 
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CAKEBREAD CHARDONNAY 2018 - NAPA VALLEY, CA
Region: Napa Valley, CA
Varietal: Chardonnay
Tasting Notes: This wine opens with aromas of ripe golden apple, white peach, and notes of oak. On the palate, apple and pear characters are balanced by fresh acidity, and the finish is clean, with appealing mineral notes.
Food Pairings: This is a versatile food-pairing wine—we love it with fresh salads, grilled scallops, and nearly any selection of cheeses.
Wine Style: White - buttery and complex

(Sayre's New Fave Champagne!!!!)
LAURENT-PERRIER LA CUVÉE BRUT
Region: France
Varietal: Chardonnay (over 50%), Pinot Noir (over 30%), and rounded out with Meunier
Tasting Notes: Pale gold in colour. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavours very present on the finish. Description provided by Laurent-Perrier
Food Pairings: This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.

HUBERT BROCHARD SANCERRE 2019 FRANCE
Sancerre, Loire, France- Sancerre, Loire - This Sauvignon Blanc is full of zesty grapefruit flavors that mingle with crisp pear and mineral. Floral and elegant, dry & fruity- grown on 3 soils of clay, limestone and flint. All of the flavors are wonderfully balanced by ample acidity making this perfect for most seafood and chicken dishes.

(Sayre's Breakfast Wine)
ROMBAUER CHARDONNAY 2018 - CARNEROS, CA
Enticing aromas of vanilla, peach and mango are layered with apricots, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouth-watering acidity.

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