Gastronauts, Pescetarians & Barbie Agree, Lloyd Chard is the Bomb!

Grilled Lobster Tails with Citrus-Infused Butter

Don’t let Barbie tempt you, this blog feature is about Bob Blumer’s lobster recipe, not shrimp!

If you haven’t heard the rumor swirling around the Napa Valley, winemaker Rob Lloyd is a pescetarian. This may have been why Rob selected our next recipe ‘Grilled Lobster Tails with Citrus-Infused Butter’ by Gastronaut and ‘Flavorbomb‘ cookbook author Bob Blumer in Part II of our five-part Holiday Series. Read Part I…

Blumer has long been known for his surreal recipes that look like, say, a flower pot, yet turns out to be a to-die-for salad. Humor has also been a signature of Blumer’s culinary artistry. On one occasion, a couple of years back, Blumer served up his famous ‘Shrimp on the Barbie’ recipe at a Napa Valley dinner to appease Rob’s pescetarianism ways. The guests were quite amused and then sated by the pure deliciousness of the dish!

For our Holiday Series, we’re taking the crustacean-theme up a couple of notches with Blumer’s grilled lobster recipe. As Blumer says, “Nothing says decadence like grilled lobster tails basted with a cilantro-chili-citrus butter.”

Of course, we’re pairing the dish with the equally decadent Lloyd Cellars 2019 Carneros Chardonnay! Order your Chardonnay now…

Gastronaut Bob Blumer's Lobster Tails

Grilled Lobster Tails with Citrus-Infused Butter

Gastronaut Bob Blumer

Paired with Lloyd Cellars 2019 Carneros Chardonnay

Prep Time 20 mins

Course Main Course
Cuisine American

Servings 4 People

Equipment

  • Grill

Ingredients

  

  • 4 lobster tails
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper To taste
  • 3 ounces best-available butter about 1/3 of a cup
  • 1 clove garlic minced
  • ¼ cup cilantro minced
  • 1 red jalapeno chili stemmed, seeded and minced
  • zest of 1 lime + 1 tablespoon juice
  • zest of 1 lemon + 1 tablespoon juice
  • zest of 1 orange

Instructions

 

  • Using a heavy sharp knife, cut the lobster tails in half. Place your knife on the end where the flesh is exposed and cut down through to the tail. Alternatively, you can butterfly the tail by cutting through the top shell and the flesh, but not through the bottom shell.
  • Brush all of the exposed flesh with oil and season with salt and pepper. Reserve.
  • In a small pan, over medium heat, melt butter. When it starts to bubble, add garlic, cilantro, jalapeno, citrus zest and juice. Stir for 1 minute, then remove from heat and reserve.
  • Preheat grill to medium/medium-high direct heat, or heat a heavy skillet to medium-high.
  • If you have halved the tails, place cut side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter. Cook for 2 more minutes, or until tails are cooked throughout.
  • If you have butterflied the tails, place cut side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter. Cook for 4 more minutes, or until tails are cooked throughout.
  • Serve immediately with remaining butter.

Notes

Fresh and frozen lobster tails can be sourced year-round at Kolikof.com

Keyword Chardonnay, Lloyd Cellars

Lloyd Cellars Pairs with Gastronaut Bob Blumer to Celebrate His New Cookbook, Flavorbomb!

Sta. Rita Hills Salmon Burger

Flavorbomb

A rogue guide to making everything taste better

If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, yet can’t figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb, by Bob Blumer, and published by Penguin Random House Canada.

Blumer, a gastronaut, artist, and eight-time Guinness World Record holder, is the creator and host of the television series Surreal Gourmet and Glutton for Punishment, and a producer and host of World’s Weirdest Restaurants. His shows air on various networks in more than twenty countries worldwide.

Brunch the Salmon Burger
Rob Lloyd, Lamar Engel of Wine Militia, and Greg Moore of Lloyd Cellars and wife Jennifer Moore dive into Blumer’s Swingin’ Salmon Burger at Hollywood Hills brunch!

Rob and Bonnie Lloyd have been fans of Blumer’s mind-bending creativity and ‘flavor bomb’ dishes for many years. Luckily, Blumer is a fan of Lloyd Cellars’ wines. For the 2020 holidays, the trio has decided to team up to pair a couple of Blumer’s Flavorbomb recipes, along with a selection of other past cookbook recipes that love Lloyd Cellars wine!

The Lloyd’s met Blumer through their years as wine co-hosts for MUSEXPO: The United Nations of Music & Media in Los Angeles. Each year, Blumer hosts a private brunch at his home in the Hollywood Hills for the conference’s winery partners. It was at one of these brunches that Blumer ‘tested’ the following Swingin’ Salmon Burger recipe on the Lloyd’s and friends, so we thought it appropriate to start the Flavorbomb narrative with this delicious pescatarian burger.

In the coming weeks, we’ll be sharing some amazing holiday gifting ideas, including one with Blumer’s new book, as well as five recipes in a series of stories as part of the launch of our new News & Recipes blog. We now share Blumer’s Swingin’ Salmon Burger recipe, which pairs beautifully with both our Carneros Chardonnay and Sta. Rita Hills Pinot Noir!

Sta. Rita Hills Salmon Burger

Swingin’ Salmon Burger

Gastronaut Bob Blumer

This juicy salmon burger goes both ways. It swims upstream and down—and it pairs equally as well with our big luscious Sta. Rita Hills Pinot Noir or our complex Carneros Chardonnay.

Pair with Lloyd Cellars 2019 Carneros Chardonnay or/and 2017 Sta. Rita Hills Pinot Noir

Prep Time 1 hr

Course Main Course
Cuisine American

Servings 4

Equipment

  • food processor

Ingredients

  

  • 1 lb Fresh salmon fillet Avoid previously frozen salmon if possible
  • 1 Poblano chili or jalapeño chili
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1 Egg
  • 3 Green onions, finelysliced
  • 2 Cloves of garlic, minced
  • 1/2 Red bell pepper, trimmed and diced
  • 2 tbsp Sourcream or mayonnaise
  • 1 tbsp Dijonmustard
  • 1/4 cup Parsley, roughly stemmed
  • 1/4 cup Breadcrumbs or Panko
  • 4 Airy burger buns (ideally brioche)
  • 4 tbsp Homemade aioli or store-bought mayonnaise
  • 1 Zest of lemon + 1 tablespoon lemon juice
  • 2 tbsp Dill, chopped finely
  • 1 Ripe avocado
  • 3 tbsp Olive oil, divided

Instructions

 

  • Using a sharp knife,remove skin from salmon. Remove any pin bones from the salmon, then roughly cutsalmon into ½-inch cubes. Reserve.
  • Blacken poblano over a gas burner or BBQ. Put it in a bagfor 5 minutes, then peel off and the discard skin along with the seeds andstem. Reserve.
  • To a food processor, addegg, green onion, garlic, poblano, bell pepper, sour cream, Dijon, cilantro,breadcrumbs, lemon zest + juice, salt ad pepper. Pulse four or five times. Addsalmon and pulse another 4 or 5 times or until coarsely chopped and blendedwith the other ingredients—but well before the point that it turns to mush. Ifyou don't have a food processor, chop salmon into tiny pieces, then blend withall the aforementioned ingredients in a bowl. Form salmon mixture into 4patties. Reserve.
  • In a small bowl, blend aioli or mayo with dill. Reserve.
  • In a medium bowl, use afork to mash avocado. Add a pinch of salt and lemon juice. Blend and reserve.
  • Ifbuns are too thick or too dense, pull a little bread from the center of the tophalf, or slice a bit off from one or both of the cut sides. While patties are cooking, brush buns with oil andtoast, cut side down, in a pan or on a grill until cut side is lightly browned.
  • To a sauté pan overmedium-high heat, add 1 tablespoon oil. When pan is smoking hot, add patties andcook, loosely covered, for about 4 minutes per side, or until the outsides arecrusty and the centers are just cooked (i.e. opague).

Notes

To serve Schmear bottom bun with aioli, and top bun with avocado

Advance work Aioli can be made up to a day in advance. Patties can be made up to a day in advance. Plan-overs Patties freeze well and will last in airtight wrapping for up to 6 months.

Keyword Bob Blumer, burger, Chardonnay, Lloyd Cellars, Pinot Noir, salomon