TN: inexpensive Burg and GruVe do their jobs well

Interesting choice to go with the lobster. I admit that lobster is the one dish where my consistent "go to" is an oaked, Cal Chardonnay. Butter with butter.

I'm intrigued about the pea/asparagus/bean puree. Can you go into a little more detail? Especially, what sort of bean? I'd like to try this one out. And funny- with the pea & asparagus, THIS is where I would automatically assume a Gruner pairing!

e.

I almost opened one of my few Big Buttery CalCabs, a Beringer Sbragia, for this - I do like the combo. But the tomato butter on the lobster gave me pause, and the pea/aspargus was what tilted me to GV. Here' s recipe (lobster is in no way spicy by my standards, but it is tasty)

Grilled Lamb Chops and Spicy Lobster with Garden Puree Recipe

Garden Puree:

1/2 pound sugar snap peas, trimmed 1 pound English peas, shelled, or 1 cup frozen petite peas 1/2 pound asparagus, tips only (about 2 1/2 inches) 1/2 pound haricots verts or tender green beans, trimmed 1/4 cup extra-virgin olive oil 1 cup ricotta cheese 3 scallions, green parts only, roughly chopped Kosher salt and freshly ground black pepper

4 (1 1/2-inch thick) lamb chops Extra-virgin olive oil

1 stick unsalted butter 1 tomato, seeded and chopped 3 sprigs fresh thyme Kosher salt and freshly ground black pepper 2 lobster tails, halved Mint leaves, for garnish

Make the Garden Puree: Bring a large pot of salted water to a boil. Add the peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Save a few pieces of each vegetable to use as garnish. Puree the cooled greens in a food processor while pouring in the olive oil. Add the ricotta and scallions and process again. Taste and adjust seasoning with salt and pepper; set aside. For the lamb chops: Brush the lamb chops with olive oil and season with salt and pepper. Grill over medium-high heat for about 8 minutes per side for medium rare. Let rest for 5 minutes before serving.

For the lobster: In a small saucepan over low heat melt the butter with the tomato, thyme, salt, and pepper. Cook for about 5 minutes to break down the tomato; set aside. Coat the lobster tails with olive oil and season them with salt and pepper. Grill them shell side down for about

5 minutes. Turn them over and spoon on some of the tomato butter; cook for another 5 minutes. Remove from the grill and keep warm.

To serve: Spoon a generous mound of the Garden Puree onto a plate. Place a lamb chop on top of the Garden Puree and place a lobster tail next to that. Spoon some more tomato butter over the lobster. Garnish the lamb chop with the reserved vegetables and some mint leaves.

I'll note that the lobster grilling instructions made no sense to me (the butter on the shell), so I just turned twice times (once you split a tail it basically has three sides), basting the meat side.