Servings: SERVES 4

LOBSTER LOBSTER
4 cooked lobsters, 1¼ lbs (625 g) each 4 cooked lobsters, 1¼ lbs (625 g) each
½ cup (125 mL) unsalted butter ½ cup (125 mL) unsalted butter
4 sprigs fresh tarragon 4 sprigs fresh tarragon
Maldon salt to taste Maldon salt to taste
 
JERUSALEM ARTICHOKE AND POTATO PUREE JERUSALEM ARTICHOKE AND POTATO PUREE
 
Jerusalem artichokes have such a unique flavour. Mixed with an equal amount of potatoes they make a tasty purée that matches with the lobster. Jerusalem artichokes have such a unique flavour. Mixed with an equal amount of potatoes they make a tasty purée that matches with the lobster.
 
1 lb (500 g) Jerusalem artichokes, peeled and halved 1 lb (500 g) Jerusalem artichokes, peeled and halved
1 lb (500 g) Yukon Gold potatoes, peeled and diced 1 lb (500 g) Yukon Gold potatoes, peeled and diced
4 cloves peeled garlic 4 cloves peeled garlic
Salt Salt
2 tbsp (25 mL) butter 2 tbsp (25 mL) butter
⅓ cup (75 mL) buttermilk ⅓ cup (75 mL) buttermilk
Freshly ground pepper Freshly ground pepper
 
SAUTEED SWISS CHARD SAUTEED SWISS CHARD
 
You can substitute spinach, but chard has more texture and flavour. You can substitute spinach, but chard has more texture and flavour.
 
1 bunch Swiss chard 1 bunch Swiss chard
3 tbsp (45 mL) olive oil 3 tbsp (45 mL) olive oil
½ cup (125 mL) onion, chopped ½ cup (125 mL) onion, chopped
1 tsp (5 mL) chopped garlic 1 tsp (5 mL) chopped garlic
2 tbsp (25 mL) balsamic vinegar 2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste
 
SMOKED PAPRIKA SALSA SMOKED PAPRIKA SALSA
 
Always make more roasted tomatoes than you need as they are wonderful tossed in a salad or a sauce. This salsa keeps for a week in the refrigerator. Always make more roasted tomatoes than you need as they are wonderful tossed in a salad or a sauce. This salsa keeps for a week in the refrigerator.
 
2 plum tomatoes, roasted 2 plum tomatoes, roasted
3 tbsp (45 mL) olive oil 3 tbsp (45 mL) olive oil
Kosher salt Kosher salt
¼ cup (50 mL) chopped roasted red pepper ¼ cup (50 mL) chopped roasted red pepper
1 tsp (5 mL) chopped garlic 1 tsp (5 mL) chopped garlic
½ tsp (2 mL) spicy smoked Spanish paprika ½ tsp (2 mL) spicy smoked Spanish paprika
1 tbsp (15 mL) sherry vinegar 1 tbsp (15 mL) sherry vinegar
1 tbsp (15 mL) chopped Italian parsley 1 tbsp (15 mL) chopped Italian parsley
Salt to taste Salt to taste

LOBSTER
1. Remove lobster meat from its shell.
2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces as needed for 3 minutes or until warmed through.
3 Spoon a little Jerusalem Artichoke and Potato Purée onto each plate, add some Sautéed Swiss Chard and place the lobster meat on top. Sprinkle with Maldon salt. Spoon a little of the tarragon butter overtop. Add some Smoked Paprika Salsa (recipe follows) around plate.
PUREE
1. Place artichokes, potatoes and garlic in a pot. Cover with cold water, salt and bring to boil. Boil for 10 to 12 minutes or until potatoes and artichokes are soft.
2. Drain and return pot to turned-off stove, shake over heat for a minute to dry off potatoes.
3. Mash potatoes, artichokes and garlic together with an electric mixer. Add butter and enough buttermilk to make a purée and beat mixture until purée is smooth, adding more buttermilk and butter if needed. Season with salt and pepper to taste.
SWISS CHARD
1. Remove bottom ½ inch (1 cm) of chard stems, and discard. Slice remaining stems into ½-inch (1-cm) pieces. Coarsely slice leaves.
2. Heat oil on medium heat and add onion and garlic. Sauté until softened, about 2 minutes. Add chard stems, cover and cook 5 minutes. Reduce heat to low, add leaves and cook another 5 minutes or until leaves are tender.
3. Splash with balsamic vinegar, bring to boil, season and serve.
SALSA
1. Preheat oven to 350°F (180°C).
2. To roast plum tomatoes, cut in half, remove seeds, toss with 1 tbsp (15 mL) olive oil and season with a little kosher salt. Bake for 45 minutes to 1 hour or until tomato is soft and slightly browned.
3. Place remaining 2 tbsp (25 mL) olive oil, tomatoes, red peppers, garlic, paprika, sherry vinegar and parsley in a food processor and process until smooth. Season with salt to taste.
Makes about ½ cup (125 mL)

SONAMA-CUTER RUSSIAN RIVER RANCHES CHARDONAY  SONAMA-CUTER RUSSIAN RIVER RANCHES CHARDONAY
INNISKILLIN CHARDONNAY RESERVE  INNISKILLIN CHARDONNAY RESERVE